Chicken Broth

14 quarts water

2 (5 pound) whole chickens, skinned and trimmed of fat

4 pounds carrots, cut into chunks

3 pounds celery, cut into chunks

3 large sweet onions, cut into chunks

6 leeks, trimmed and chopped

14 tablespoons sea salt

3 tablespoons chopped garlic

3 tablespoons garlic powder

2 tablespoons crushed dried rosemary

2 tablespoons dried parsley

1 tablespoon dried thyme

1 bunch fresh parsley, chopped

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.

Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.