In a stock pot over medium-high heat, combine the water and chicken and bring slowly to a boil. Skim off any scum that rises to the surface. Add the onion, celery, carrot, parsley, salt, thyme, peppercorns and bay leaf. Reduce the heat to medium and simmer, uncovered, for 2 hours. Check from time to time and skim off scum that appears on the surface.

Remove from the heat and let cool for 15 minutes. Strain through a fine-mesh sieve into a large bowl and use immediately. Or let cool, cover and refrigerate for up to 5 days or freeze for up to 1 month before use. Before using, remove and discard any fat congealed on top.

This recipe yields about 6 cups (48 fl oz).

Comments: This kitchen staple can be prepared ahead and frozen for up to a month. Homemade stock is a wonderful use of either inexpensive chicken bones or the carcass and remains from a roasted chicken. By making it yourself, you can flavor it to your own taste. If you need to substitute canned broth or stock, look for low-sodium versions and add your favorite spices and herbs.

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