1 lg. chicken
3 qts. cold water
2 stalks celery with leaves
2 carrots, peeled
1 lg. onion, quartered
2 cloves garlic
1/4 tsp. basil
4 peppercorn
1 tbsp. or less salt
1/8 tsp. black pepper

Place chicken and water in a stockpot. Cover and simmer 2 1/2 hours or until chicken is tender and pulls away from bone. Strain. Remove meat from bones. (Use meat for soup or sandwiches, or freeze for later use). Refrigerate broth overnight. Skim fat from surface and discard.

Heat broth to boiling; add vegetables and seasonings. Simmer, uncovered, 2 hours; strain. Reserve vegetables for soup or later use. Reheat broth, or store in freezer or up to 2 weeks in refrigerator. (It's a good idea to freeze some broth in ice-cube trays to use for stir-frying or sauteing vegetables). Makes approximately 3 quarts.