Step 1

Preheat a large pot over medium-high heat, add some canola oil, and add chicken. Sear on both sides until chicken skin is golden brown.

Step 2

Add vegetables, herbs, peppercorns, salt, and water. Bring mixture to boil, lower heat to low, cover with a lid loosely, and cook for about 2 hours. Take the lid off and cook uncovered for another 2 hours.

Step 3

Pour the stock through a fine strainer and let the chicken and vegetables sit in the strainer, over the pot, for 10-15 minutes so that all the liquid comes out.

Step 4

Separate chicken meat from bones and skin and save it to be used in soup. Discard the vegetables and herbs.

Step 5

Store homemade chicken stock in the refrigerator, in glass jars with a lid. In the refrigerator, homemade stock will last for up to 3 days. I always recommend using the stock within a day or two or freeze it.Homemade stock, not matter beef, chicken, or vegetable, does NOT have a long shelf life. So use it relatively soon or freeze it!