Ingredients

• 1 chicken carcass
• 3 celery stalks, coarsely chopped
• 2 medium onions, unpeeled and quartered
• 4 quarts water (or enough to cover the carcass)
• 2 teaspoons salt
• 1 tablespoon peppercorns
• 4 bay leaves

Instructions

1. Coarsely chop the celery stalks
2. Quarter the onions, leaving the peels on (the peels add color to the stock)
3. Place the chicken carcass, vegetables, salt, peppercorns, and bay leaves in a large stockpot
4. Add enough water to cover all ingredients (approximately 4 quarts)
5. Bring the mixture to a boil over high heat
6. Once boiling, reduce heat to a low simmer
7. Simmer uncovered for 2 hours, occasionally skimming any foam that rises to the surface
8. Remove from heat and let cool slightly
9. Skim off any fat that has risen to the surface
10. Strain the stock through a fine-mesh sieve or cheesecloth into containers
11. Discard the solids
12. Use immediately or refrigerate/freeze for later use