In a large stock pot place the chicken carcass, celery, carrots, onions, garlic, lemon, parsley, dill, peppercorns and the bay leaf. Cover all the ingredients with water and bring to a boil. Then reduce the heat to medium and simmer for about two hours.
Strain the ingredients and only keep the liquid. This chicken stock can either be refrigerated for up to one week or frozen for up to three months.
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