Chicken Stock

1. Place chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months. Makes 6 quarts.

2. Small-Pot Stock: This variation reduces Ina's recipe by a third and easily fits in a 5- to 6-quart stockpot. Makes 2 quarts. Halve or cut up a 5-pound roasting chicken (halve or cut so that it fits in the pot and is submerged when water is added) or use two small broiler/fryer chickens. In a 5- to 6-quart stockpot combine the chicken; 1 large yellow onion, unpeeled and quartered; 2 carrots, unpeeled and halved; 2 small celery stalks with leaves, cut into thirds; 2 small parsnips, unpeeled and halved; 6 sprigs fresh flat-leaf parsley; 5 sprigs fresh thyme; 5 sprigs fresh dill; 3 cloves garlic, unpeeled and cut in half crosswise; 2 teaspoons kosher salt; and 1/2 teaspoon whole black peppercorns. Add 10 cups water. Simmer as in main recipe.