Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat.

Use immediately or pack in containers and freeze for up to 3 months.

Note: Freezer bags are an excellent way to freeze soups and broth. You can easily measure the amount per bag and they store and freeze flat taking up less room in the freezer.