2 Large, bone in chicken breasts (you can shred or cube the chicken meat after and use it for soup or enchiladas)
1 Onion (diced)
2 Carrots (diced)
2 Stalks of celery with leaves (diced)
4 Cloves of garlic (crushed)
2 Sprigs of thyme (leave on stalk)
1 Bay Leaf
1/4 Teaspoon peppercorns
Place chicken breasts into a large stock pot or dutch oven.
Add to the pot: Onion, carrots, celery, garlic. thyme, bay leaf, and pepper corns.
Cover this with cold water until it is just covered.
Simmer very low for 2-3 hours. After it is done simmering, use a strainer (I also line it with a couple of layers of cheesecloth to keep the stock as clean as possible) and to separate the solids from the liquid.
Wait for it to cool and then put it into a plastic bag or storage containers. Place in the fridge and let it chill so that the fat solidifies and rises to the top. Skim the fat off the top. You can store extra stock in the freezer for a few months. Salt should be added later when the stock is being used in a recipe.
*The stock will be more gelatinous that store bought. it will liquify once heated. For easy measurement, store in pre-measured increments in bags or jars. If storing in jars, let it freeze with the lid off and then place the lid on once it is frozen. If you don't, your jars will crack as the stock expands.