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Remove any giblets from the chicken.
Place the chicken in a large pot and cover it with water.
Add carrots, celery, onion, garlic, bay leaves, and peppercorns to the pot.
Bring to a boil, then simmer for 2-3 hours.
Skim off any foam or fat from the surface.
Remove the chicken, let it cool, and strain the broth.
Refrigerate or freeze the broth for later use.