2medium yellow onions, skins on, ends trimmed, and quartered
2tbsp olive oil
Kosher salt
16cupswater
2tsp black peppercorns
6sprigsthyme
3sprigsparsley
3sprigsdill
3fresh or dried bay leaves
Optional flavors of love to add with the chicken and vegetables before roasting:
2bulbsfennel, quartered
1medium rutabaga, cut into 8 wedges
1 (3-inch)knobfresh ginger, thinly sliced
1bunchscallions, cut into 3-inch pieces
1headgarlic, halved crosswise
1-2fresh chiles, halved
Optional flavors of love to add with the herbs and water:
Any other herbs you love/have
2tspcoriander seeds
2tsphawaij, baharat, or ground turmeric
½tspsaffron threads
4whole dried black Persian limes
2preserved lemons, halved
Instructions
Preheat the oven to 450°F.
On a sheet pan, combine the chicken, carrots, parsnips, celery, and onions. Drizzle with the olive oil and season with 2 heavy pinches of salt, then toss to coat. Roast for 25 to 30 minutes, until the chicken and vegetables are golden.
Transfer the roasted chicken and vegetables to a large stockpot along with the water, peppercorns, thyme, parsley, dill, and bay leaves. If you’re using any of the optional “Flavors of Love,” now is the time to add the fennel, rutabaga, ginger, scallions, garlic, and fresh chiles with the chicken and vegetables before roasting. For the additional herbs and spices (coriander seeds, hawaij, baharat, ground turmeric, saffron threads, dried black Persian limes, and preserved lemons), add them to the pot now.
Bring to a simmer over medium heat and cook, adjusting the heat as needed to maintain a low simmer, for 2 hours.
Remove from the heat and, using a ladle, skim off any fat from the top of the liquid and discard. Strain the stock into another pot or large bowl, discarding all of the solids. Use immediately to make Jewish Penicillin, or let cool and store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 6 months.