Chicken Stock Recipe

Place the chicken, carrots, celery, onions, and peppercorns in a large stockpot with 3 quarts of water. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, 2-3 hours, occasionally skimming foam. (After 1 hour, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat, then strain stock and discard solids. Season to taste with salt. If not using immediately, refrigerate or freeze.