Chicken Broth

• 2 free-range chickens, about 3 1/2 pounds each
• 2 large Spanish onions, unpeeled, quartered
• 3 large carrots, peeled and cut into 2-inch lengths
• 3 ribs celery, cut into 2-inch lengths
• 2 tablespoons black peppercorns
• 2 bay leaves
• 6 quarts water

1. Place all ingredients in a large stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce to a very slow simmer.
4. Cook, skimming the broth as necessary, for 4 to 5 hours.
5. Strain the stock through a fine mesh sieve.
6. Set aside and cool to room temperature, refrigerate overnight.
7. Skim the fat from the top of the stock.
8. Ladle any broth not used immediately into airtight containers and store in the freezer.

range chickens, spanish onions, carrots, celery, black peppercorns, bay leaves, water

Taken from cooking.nytimes.com/recipes/4260 (may not work)