Step 1

Place the chicken carcass in a large stock pot or dutch oven.  Add the carrots, celery, onion, parsley, bay leaf and peppercorns.  Cover with water and bring to a boil.  Reduce heat to a medium low, cover tightly with a lid and simmer for one hour.

Step 2

Set a fine mesh strainer over a large bowl or glass measuring cup.  Using tongs remove the chicken carcass and discard.  Working in batches, ladle the broth and vegetables into the sieve.  Press on the solids to remove as much liquid as possible.  Discard solids.

Step 3

Broth can be refrigerated for 5-7 days or frozen in a plastic container for up to 3 months.