Chicken Stock

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3 5-pound roasting chickens

3 large yellow onions, unpeeled, quartered

6 carrots, unpeeled, halved

20 sprigs fresh dill

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled, cut in half (optional)

20 sprigs fresh parsley

15 sprigs fresh thyme

1 head garlic, unpeeled, cut in half crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns