Barefoot Contessa's Homemade Chicken Stock

I am completely and utterly in love with this soup.

I'm not sure if it was the rustic look of all of the ingredients thrown together in the pot, the unbelievable smell of the fresh herbs simmering on the stove, or the comfort of being able to put it together while working with my mother in the kitchen, but I LOVE this soup!  The stock was so rich and dark that it almost looked more like a beef broth.  I'm pretty sure that just the idea of this soup could instantly cure any ailment and it will certainly be my new 'go to' chicken soup.

(This chicken stock will last for 5 days in the refrigerator and 6 months in the freezer.  It is a great one to make ahead and keep on hand to use as needed.)

Homemade Chicken Stock
3 (5 pound) roasting chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half
20 fresh parsley sprigs
15 fresh thyme sprigs
20 fresh dill sprigs
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart stockpot.  Add 7 quarts of water and bring to a boil over high heat.  Skim any foam that comes to the surface.  Lower the heat and simmer, uncovered, for 4 hours.  Strain the entire contents of the pot through a colander, discarding the solids.  Pack in quart containers and refrigerate.  When the stock is cold, remove the surface fat and refrigerate again. (Makes 6 quarts.)

Source: Back to Basics, Barefoot Contessa