Yields 1 gallon
You can use fresh bay leaves, but remember to double the quantity to get the same concentrated flavor of dry herbs.
2 pounds yellow onions
1 pound carrots
1 pound celery
1 bunch fresh parsley stems
4 pounds skinless, bone-in chicken
1½ gallons water
4 stems fresh thyme
2 dried bay leaves
Peel and chop all the vegetables.
Place the chicken, vegetables, and water in a stockpot over medium heat; bring to simmer and cook for 5 hours.
Add the herbs and peppercorns; continue to simmer uncovered for 45 minutes.
Remove from heat, strain, and cool in an ice-water bath. Remove all chicken fat that solidifies at the surface before using or freezing.