Chicken Broth

Directions

1. 1
   Place the chicken, salt, and peppercorns in a large pot.
2. 2
   Pour in 10 cups water and bring it to a boil over high heat.
3. 3
   Cover, reduce the heat to low, and simmer for 2 hours.
4. 4
   Skim the froth off the surface with a spoon.
5. 5
   Remove from the heat, take out the chicken pieces with a slotted spoon or tongs, and place them in a bowl to cool.
6. 6
   Strain the broth through a sieve and skim off the fat.
7. 7
   Chilling the broth makes removing the fat easier.
8. 8
   Once the chicken is cool enough to handle, pull the meat off the bones and tear it into bite-sized pieces.
9. 9
   Discard the bones.
10. 10
    Measure out enough broth or chicken for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.