Ingredients
1 3-lb. Chicken
2 Carrots, peeled and roughly chopped
2 Stalks of celery
1 medium yellow onion, peeled
6 black peppercorns
Preparation
- Place chicken, carrots, celery, onion & peppercorns in a large stockpot w/ 3 quarts of water. bring to a boil over medium heat.
- Reduce heat to low and simmer, uncovered, 2-3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from the heat and strain.
