Step 1

In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.

Step 2

Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.

Step 3

Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 - 2 hours. The longer broth simmers, the more flavorful it is.

Step 4

Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.

Step 5

Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.

Step 6

Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.