In a large stainless steel stock pot, combine the chicken and water. Make sure the chicken is fully submerged.
Bring the mixture to a boil over medium-high heat. Skim off any foam that forms on the surface.
Add the celery, onions, peppercorns, bay leaves, and salt. Stir to combine.
Reduce the heat to low and simmer gently for 2 hours, skimming occasionally.
Using tongs, carefully remove the chicken and vegetables from the pot. Set aside.
Strain the stock through a cheesecloth-lined sieve into another container.
Allow the stock to cool, skim off any solidified fat, and store.
Your stock is now ready to use or preserve!
