Source: dLife

Light but flavorful chicken stock.

Servings

0.5 tsp black peppercorns
10 parsley sprigs
1 tbsp fresh thyme (8 thyme sprigs)
3 medium celery stalks , cut into 2-inch-thick pieces
3 bay leaves
2 medium oranges , unpeeled and quartered
2 fresh carrots , cut into 2-inch-thick pieces
2 medium garlic cloves , crushed
16 cup cold water , cold
6 lb boneless skinless chicken breasts

1 Combine all ingredients in a large pot. Let mixture boil over medium heat. Lower heat and simmer 3 hours.
2 Drain stock through a fine chinois set over a bowl; save chicken for another use but dispose of any other solids.
3 Cover stock and refrigerate for at least 8 hours. Skim top fat layer off of broth and dispose of.