Homemade Chicken Stock

Directions

1. Add the chicken, celery, onions, and carrots to a large stock pot and cover everything with fresh water by 2 inches.
2. Place the stock pot over high heat and add the bay leaves and peppercorns to the pot. Bring to a boil, then cover.
3. Cook for an hour and a half, then remove the chicken from the pot and shred the meat. Use 1½ cups of the chicken to make the Best Chicken Salad, and keep the rest on a plate for your soup. Return the bones to the pot.
4. Continue to cook the stock, covered, for as long as you have, up to 3 hours.
5. In a sink, place a fine mesh strainer over a large bowl or another stock pot. Carefully drain the stock into the pot so none of it goes down the drain. If there’s lots of sediment in your stock, line the strainer with cheesecloth and strain carefully once more.
6. Store the chicken stock in a freezer-safe container for up to 2 months or use it to make soup immediately.