Ingredients
5 pounds assorted chicken parts (backs, necks, wings), rinsed
2 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 medium onions, peeled and quartered
2 dried bay leaves
1 teaspoon whole black peppercorns
Preparation
Place chicken, vegetables, bay leaves, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil, skimming impurities as they rise to the top. Reduce heat and simmer, skimming occasionally, until richly flavored, 3 to 4 hours. Strain through a fine-mesh sieve into a heatproof container. Refrigerate at least 8 hours to allow fat (schmaltz) to solidify on top; skim and reserve. Store in refrigerator up to 3 days, or freeze up to 3 months.
