2 lbs bone-in skin on chicken
2 large carrots, cleaned and thick sliced
2 medium onions, quartered
3 celery sticks with leaves, cut into chunks
8 whole peppercorns
1 tsp of dried thyme
1 tsp of dried rosemary
2 quarts of water
salt to taste
Combine everything in a pot except the salt. Bring to a boil.
Skim the floating foam.
Lower the heat. Simmer for about 2 hours until the meat can be easily removed from the bone.
Strain vegetables, bones, meats, and spices from the broth and discard the solids.
Season broth with salt to taste.
Let the broth cool or refrigerate overnight. Skim the fat for a leaner broth.