- Combine 3 quarts water, carrots, onions and celery in a 14-quart stockpot; place parsley and dill on top. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 1 hour. Remove giblets from chickens; reserve for other uses. Place chickens in pot on top of vegetables (do not completely submerge chickens). Reduce heat to low, cover and cook for 1 hour or until chickens are tender. Remove chickens; let cool 30 minutes. Skin and bone chickens, reserving meat for other uses. Place chicken bones in pot; cover with parsley and dill. Add 3 quarts water. Cook, partially covered, over low heat 8 to 10 hours. Remove from heat and let cool. Strain stock through a paper towel-lined sieve into a large bowl; discard bones and vegetables. Cover and chill stock. Skim solidified fat from top of stock, and discard.
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