2 carrots, cut in pieces

2 stalks celery, cut in pieces

1 onion, cut in wedges

3 cloves garlic, peeled

5 sprigs flat-leaf parsley

1 large chicken carcass or 1 small chicken, skin removed

1 bay leaf

1 teaspoon (5 ml) peppercorns

8 cups (2 litres) cold water (approx.)

Place all the ingredients in a large stockpot and add cold water to cover. Slowly bring to a boil. Reduce the heat and simmer gently, uncovered, for about 2 hours. Skim as needed. Line a strainer with paper towels (for degreasing). Strain the broth and return it to the stockpot. Season with salt and pepper. Keep warm.

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