1 3-poundchicken, cut into serving pieces, or 2–3 pounds mixed chicken parts
3carrots, peeled and cut into large chunks
1white onion, halved
3celery stalks, cut into large chunks
5 to 6 black peppercorns
5 to 6 fresh Italian parsley sprigs
1 to 2teaspoonsdried marjoram
1 to 2teaspoonsdried thyme
1tablespoonkosher or coarse sea salt, or to taste
Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.
With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.