Homemade Chicken Stock

1 carcass from roast chicken
7 cups of water
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 yellow pepper, chopped
2 cloves of garlic
1 bunch fresh parsley
8 to 10 peppercorns

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add the remaining ingredients. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.

I always have chicken stock in my fridge and has so many different uses including soups.