15 to 6 pounds whole, fresh chicken, rinsed and patted dry
1large yellow onion, left unpeeled, quartered
2carrots, left unpeeled, halved
3stalks celery, leaves left on, cut into thirds
3parsnips, left unpeeled, halved
6sprigs fresh parsley
5sprigs fresh thyme
6sprigs fresh dill
1head garlic, unpeeled, halved crosswise
2teaspoonssalt plus more to season
1teaspoonblack peppercorn
Instructions
In a large stock pot, add the chicken, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, 2 teaspoons of salt, and peppercorn.
Add 3 quarts (12 cups) of water and bring to a boil over medium-high heat. Reduce the heat to low and allow to simmer uncovered for 2 hours.
Carefully remove the chicken and large vegetable pieces. Strain broth into a large bowl, through a sieve, to remove any remaining small pieces of herbs and vegetables.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours. The fat will separate and rise to the top. Use a spoon to scrape off the fat (optional).
Store broth in airtight containers in the refrigerator (up to 5 days) or freezer (up to 3 months).
Notes
If storing in the refrigerator, the broth may solidify. Microwave until liquid (30 to 60 seconds) before using.If storing in the freezer, thaw before using.