Basic Chicken Stock

Place the chicken parts, onion, carrots, celery, garlic, and fresh herbs into a large stock pot. Add the bay leaves, peppercorns and salt and pour in the cold water.

Bring the pot with its contents to a rolling boil and then lower the heat to simmer. Simmer with the pot partially covered, for about 3 hours. Remove from heat. Allow the mixture to cool to room temperature and then refrigerate for several hours or overnight.

Remove and discard the larger pieces from the pot. Strain the remaining contents into a large bowl through a cheesecloth or fine mesh strainer. The stock can be used immediately, stored in the refrigerator for up to 3-4 days or kept frozen in the freezer for about 3 months.