- 2 fryers, rinsed in cool water (2 1/2 to 3 pounds each)
- 8 quarts water
- 2 cups coarsely chopped carrots
- 1 1/2 cups coarsely chopped celery
- 2 cups coarsely chopped onions
- 8 garlic cloves
- 5 bay leaves
- 2 teaspoons salt
- 2 teaspoons black peppercorns
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- Put the chickens in a large stockpot and cover with the water. Add the carrots, celery, onions, garlic, bay leaves, salt, peppercorns, and dried herbs and bring to a rolling boil over high heat. Reduce the heat to medium and simmer for 1 1/2 hours.
- Remove from the heat and let cool for about 1 hour.
- Remove the chickens from the pot. Remove the skin and debone. Cover and refrigerate the meat until ready to use. Return the bones to the pot. If your refrigerator is large enough, put the pot in the refrigerator. If not, pour the broth and bones into smaller containers. Cover and refrigerate for 8 hours.
- Remove the fat that has risen to the surface. Bring the broth and bones to a boil over high heat. Reduce the heat to medium and simmer for 1 hour. Cool and strain. Store in pint or quart containers in the freezer.