Makes about 2½ quarts
Ingredients
5 lb assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 tsp whole black peppercorns
Directions
Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
Add vegetables, bay leaf, and peppercorns then reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1½ hours and up to 4 hours.
Pass stock through a cheesecloth-lined strainer into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
Skim off fat if using immediately, or let cool completely (preferably in an ice-water bath) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. Can be refrigerated if needed within a few days or frozen for longer term use.