Break chicken into pieces so it will fit easily in your stock pot.
Add in vegetables, herbs, peppercorns and salt.
Add enough water to cover everything in the pot, usually for an average size chicken, this is about 8 cups.
Bring to a boil.
Reduce heat to low and simmer for at least 2 hours, up to 4.
Allow to cool, strain over a bowl large enough to hold all of the broth.
Divide into usable portions, about 2 cups.
Store in fridge up to 1 week or the freezer up to 6 months.
I make this most often with leftover whole chicken, so there is some meat on the bones. You can use leftover chicken or a whole fresh chicken, or chicken pieces. The broth will be more flavorful if more chicken is on the bones. Leaving the bones in will make your chicken broth solidify when it's cold, this is normal and fine. The amount of broth you will get depends on how large your chicken pieces are and how many veggies you add. You will be able to estimate this based on the amount of water you add to your pot.Fresh herbs can be used in place of dried herbs. Add them whole with the stems attached. It is also unnecessary to peel any of the vegetables. You can make the broth in a crock pot instead of a stock pot on the stove, just be sure everything will fit.Turkey broth can be made using this same method.The leftover veggies and meat from making the broth can be shredded and chopped and added back to some broth to make a soup. Get my recipe for homemade egg noodles here!