4 lb. chicken, cut up
6 c. cold water
1 carrot, sliced
2 stalks celery with leaves
1 onion, sliced
1/2 bay leaf
6 peppercorns
1 tsp. salt

Put chicken in a deep pot (except the breast, if there is one). Add remaining ingredients and cover. Heat to boiling and add the breast. Simmer until tender, about 30 minutes. Strain the broth into containers and store refrigerated. Before using, take the fat off the top.

Can be done in a pressure cooker, 20-30 minutes of cooking after pressure is reached. Let pressure drop on its own. Makes 1 quart.

NOTE: I cut the back and rib portions off when I make a chicken dish and save them for this recipe. When I have about 6 pounds in the freezer, I make this stock. It's far better than stock out of a can and makes a delicious difference when used in a recipe that calls for chicken stock or broth (or even one that asks for water).