Step 1

To a Dutch oven or large stock pot, add chicken and cold water to cover (see note 3).

Step 2

Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

Step 3

To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).

Step 4

Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 5 hours. The longer the broth simmers, the more flavor it will have. (NOTE: After 1 hour, you should remove the chicken breasts from the pot to prevent them from drying out).

Step 5

Remove chicken from pot to a rimmed baking sheet or large bowl. Separate chicken, discarding skin and bones (you should have about 4 cups chicken).

Step 6

Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.

Step 7

The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.