INGREDIENTS
3
Roasting chickens (5 lbs each)
3 larges
Large yellow onions unpeeled and quartered
6
Carrots unpeeled and halved crosswise
4
Celery stalks with leaves, cut into thirds crosswise
4
Parsnips unpeeled and halved crosswise
20
Parsley sprigs (fresh flat-leaf)
15
Fresh thyme sprigs
20
Fresh dill sprigs
1 head
Garlic unpeeled and cut in half crosswise
2 Ts
Kosher salt
2 ts
Whole (not ground) black peppercorns