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1
Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot.
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2
Pour in enough water to just cover the chicken completely.
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3
Heat the water to just under a boil over medium-high heat.
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4
Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute.
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5
Skim any fat and scum from the surface with a ladle, large spoon, or skimmer.
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6
(To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.)
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7
Cook for about 1 hour or until the chicken is cooked through but not dry.
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8
Remove the chicken from the pot, but continue to simmer the broth.
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9
Cool the chicken for about 10 minutes.
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10
Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe.
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11
Return the bones to the pot and cook for 1 hour.
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12
Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers.
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13
Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container.
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14
Nestle the broth in the ice bath.
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15
(Stirring the broth speeds up the cooling process.)
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16
Cover and refrigerate or freeze the broth for future use.
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17
Broth can be stored in the refrigerator for up to 5 days.
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18
If the broth is unused after 5 days bring it to a boil before using.
