Ingredients
2 chickens (3 to 4 pounds each), quartered, with necks reserved
3 medium yellow onions (about 1 1/2 pounds), unpeeled
4 medium carrots (about 8 ounces), scrubbed
4 ribs of celery, washed
2 bay leaves
10 black peppercorns
1/2 bunch fresh dill (about 24 large sprigs)
Preparation
Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.
