Step 1

Place chicken carcass (including any wing bones or leg bones) into a large pot. If there is browned skin left add that as well. Remove anything from the cavity of chicken if it was stuffed.

Step 2

Add celery, carrots, onion, pepper, parsley and pepper.

Step 3

Cover with water (about 8 - 9 cups) and season with salt to taste.

Step 4

Bring to a boil, then reduce heat to low. Cover and simmer 2 hours. Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.

Step 5

Store in an airtight container in fridge or freezer.