Place celery, carrots, and onion on top and around the sides of the chicken.
Cover with water.
Sprinkle in peppercorns and parsley
Cover and bring to a boil over medium-high heat.
Once the broth begins to boil, reduce heat to low and simmer for 1 ½ to 2 hours.
Turn off heat and allow the broth to cool in the stockpot.
When the broth is cooled remove the chicken bones.
Pour the broth through a strainer to remove the vegetables and seasonings.
Place broth is storage bags or containers.
Use within 2-3 days or freeze for later use.
You may use a whole chicken if you wish and cook the meat right in the broth. You can then use the meat for other recipes. Keep in mind that the broth will be higher in salt and fat if the meat cooks within the broth.