Bruce and Eric Bromberg's Chicken Stock

Place the chicken bones in a large bowl; add 16 cups water to cover. Stir in salt and let stand for 30 minutes.

Drain bones and rinse; transfer to a large pot and add 16 cups water. Bring to a boil over high heat; skim off foam as it rises to top.

Reduce heat to medium and add carrots, onions, leeks, garlic, peppercorns, and bay leaf; simmer for 3 hours.

Strain stock into a large container; discard solids.