- entire chicken carcass
- 2 stalks celery
- 1 carrot, cut into a few chunks
- 1 small yellow onion, quartered
- 2 bay leaves
- small handful black peppercorns
- several sprigs parsley, thyme, rosemary and oregano
Place chicken bones in a large stock pot. Cover with water (about 14 cups). Add celery stalks, carrot, onion, bay leaves, peppercorn and herbs (tied into a bundle with cooking twine).
Bring pot to a boil . Cover, reduce heat to low, and cook overnight.
The next morning, thoroughly strain broth. Salt to taste.