Source: dLife

An easy homemade chicken stock that stores well.

Servings

1 tbsp black peppercorns
1 tsp salt
10 parsley sprigs
6 medium garlic cloves , sliced
3 bay leaves
2 medium carrots , cut into 2-inch-thick pieces
1 medium onions , unpeeled and quartered
8 cup cold water
1 tbsp cider vinegar (optional)

1 Add chicken, peppercorns, salt, parsley, garlic, bay leaves, carrots, and onion to a large stockpot of Dutch oven.
2 Pour in water and bring to a boil over medium heat. Lower heat and simmer until chicken is finished, about 40 minutes.
3 Take chicken out of liquid and let cool. Take meat off of bones and save for another recipe. Add bones back into pot and mix in the vinegar, if using.
4 Place lid half on and cook for 1 hour.
5 Drain the stock through a colander into a large bowl, throw away the solid pieces. Wrap bowl with plastic wrap and place in refrigerator for 8 hours.
6 Remove from refrigerator and skim off solid fat from the top of stock and throw away. Serve warm.

The vinegar adds some extra punch to the stock, but does not have to be used. The reserved chicken meat can be kept up to 3 days in the refrigerator or 3 months in the freezer. The stock will stay up to 5 days refrigerated and up to 4 months in the freezer.