1. In a large pot, combine the chicken,celery,carrots,onions,parsley,peppercorns,bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.
2. Strain the stock through a fine-mesh sieve and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.
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