Homemade Chicken Stock

1 chicken, (about 4 pounds) whole or cut-up

2 carrots

2 ribs celery, including leafy parts

1 large onion, quartered

1 bay leaf

1 tablespoon whole peppercorns

Place chicken in stock pot, add water to cover, about 8-10 cups. Heat to boiling, reduce to simmer, cover pan and cook 1 1/2 hours.

Remove chicken, cut meat off bones. Add salt to taste and refrigerate until ready to use.

Refrigerate the stock overnight. Remove from fridge; skim off fat and discard. Pass stock through a sieve or strainer and discard remaining solids. Use stock as desired.

Makes 8 to 10 cups clear stock; 3 to 31/2 cups cubed chicken.

Cook's note: Other vegetables, like asparagus, can be added with the carrots and celery.