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1
Peel the carrots and chop in half along with the celery.
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2
Peel and quarter the onion.
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3
Peel the garlic and leave whole.
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4
Place the chicken (without the giblets) in the bottom of an 8-quart pot.
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5
Add the carrots, celery, onion, garlic, parsley, bay leaf, salt and peppercorns to the pot.
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6
Fill the pot with water until it covers the chicken over about 1 inch.
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7
Bring to a boil and then reduce to low to a simmer.
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8
Simmer, uncovered, for 1 hour and 15 minutes.
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9
With a spoon, skim off any fat or oil that comes to the surface during this time.
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10
Remove the chicken from the pot and remove the meat from the bones.
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11
Place the meat in an airtight container and store in the refrigerator for future use.
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12
Return the bones to the pot, adding water to cover the bones if necessary and continue to simmer for another 40 minutes.
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13
Once finished, strain the stock from the bones and vegetables.
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14
Once finished, strain the stock from the bones and vegetables.
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15
Reserve the stock and discard the bones and vegetables.
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16
Allow to cool and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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17
Use in soups and stews or to cook pasta, rice or beans in.
