I used a 10 quart stock pot.

Place the chickens in the pot along with the onions, carrots, celery, dill, salt

Fill pot with water pretty high in pot.

Cover and bring up to a boil.

Lower to a simmer and slide the cover off a drop to create a little crack for evaporation.

Cook on this low simmer 6-8 hours and every 2 hours I add about 4 cups of water as it evaporates. (I do this 2-3 times)

Remove from heat and skim out all of the chicken/veggies and discard them.

Can pass stock through a strainer, too.

This stock can be cooled and frozen for future recipes or used to make soup!