Cooking Instructions:

Thoroughly wash the vegetables and prepare them by slicing the carrots and chopping the celery. There's no need to peel the onions or carrots, as their skins will add color and flavor to the broth.

In a large stockpot, combine the chicken pieces, onion, garlic, carrots, celery, parsley, thyme, salt, and peppercorns. Pour in enough water to cover the ingredients, typically around 3 quarts.

Place the stockpot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.

Allow the broth to simmer for about 3 hours, skimming off any foam that rises to the top for a clearer broth. Monitor the heat to guarantee it remains at a gentle simmer throughout the cooking process.

After simmering, use a slotted spoon to remove the solids from the broth. Then, strain the broth through a colander or cheesecloth into a clean container to separate any remaining solids.

Allow the broth to cool completely before refrigerating overnight. This will help you remove any fat that solidifies on the surface the next day.