chicken broth

2-3 pounds bone-in, skin-on chicken pieces (such as legs, thighs, or wings)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon salt
1/2 teaspoon black peppercorns
1 bay leaf
10 cups water
Instructions:

Rinse the chicken pieces in cold water and pat dry.
Place the chicken, onion, carrots, celery, salt, peppercorns, and bay leaf in a large pot.
Add the water and bring to a boil over medium-high heat.
Reduce heat to low and simmer, uncovered, for 3-4 hours, skimming any foam or fat that rises to the surface.
Remove the chicken from the pot and let cool slightly.
Shred the chicken meat and set aside.
Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.
Discard the solids.
Let the broth cool completely before storing in the refrigerator or freezer.