Homemade Chicken Stock

Place the leftover chicken carcass into an 8-quart stock pot or the insert of a pressure cooker.

Wash and roughly chop the celery and carrots. Peel and quarter the onion. Add all vegetables to the pot.

Add the fresh bay leaves, thyme, parsley, dill, and whole black peppercorns to the pot.

Fill the pot with water up to the 2/3 line, ensuring all ingredients are covered.

For a pressure cooker: Secure the lid, set to high pressure, and cook for 1.5 hours. Allow the pressure to release naturally.

For a stovetop: Bring the pot to a boil, then reduce the heat to a simmer. Cover and let simmer for 4 hours.

Strain the stock through a fine-mesh sieve or colander into a large bowl, discarding the solids.

While the stock is still hot, season generously with kosher salt to taste and stir to dissolve.

Allow the stock to cool, then transfer to airtight containers. Store in the refrigerator for up to a week or in the freezer for several months.