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1. Add chicken pieces to stockpot. Add enough water to almost cover chicken.
2. Stir in peppercorns, chopped celery, chopped onion and fresh parsley.
3. Bring to a gentle boil over medium high heat.
4. Reduce heat to low, and simmer 45 minutes.
5. Remove chicken and large pieces of vegetables with slotted spoon.
6. Strain through cheesecloth
7. Trim off chicken meat from bones for other use.
8. Cool broth in refrigerator. Skim off excess fat that rises to surface.
9. Season with salt. Freeze unused stock up to 6 months.
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