Chicken Broth

MAKES 10 TO 11 CUPS • TOTAL TIME: 3½ HOURS PLUS OVERNIGHT

INGREDIENTS:

4 pounds skinless, bone-in chicken pieces

2 celery stalks, plus any leafy tops, coarsely chopped

2 carrots, unpeeled, coarsely chopped

1 yellow onion, unpeeled, cut into eighths

10 to 12 sprigs fresh parsley

1 bay leaf

2 sprigs fresh thyme

14 whole black peppercorns

DIRECTIONS:

• Place all the ingredients in a large stockpot. Pour in 12 cups water, cover, and bring to a boil over high heat. Once at a boil, reduce the heat to low and simmer for 3 hours. If any foam appears at the top, skim it off and discard.
• Use tongs to remove the chicken pieces and set aside. Line a fine-mesh sieve with cheesecloth and set it over a large bowl. Slowly pour the broth through the sieve to strain out the herbs and veggies. Discard the solids in the sieve. Debone and shred the chicken to use for another purpose, like my Southwest Chicken Chili.
• Let the broth cool, then cover and refrigerate overnight. Skim any congealed fat off the top before using or storing.