See the Recipe

  • 1 3-lb. chicken
  • 2 carrots, peeled and roughly chopped
  • 2 stalks celery
  • 1 medium yellow onion, peeled
  • 6 black peppercorns


  1. Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.
  2. 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 heat and strain.

Read More