Canning Chicken Broth

2 - leftover chicken carcass
6 quarts - water
1 - medium onion, quartered
2 - bay leaves
1 teaspoon - coarse ground black pepper

Combine all ingredients in a suitable size pot and bring to a boil
over medium heat. Reduce heat and simmer uncovered for 2 hours.
Remove chicken bones and discard. Strain broth through a fine sieve.
Allow to cool until fat solidifies. Skim off fat. Bring broth back
to a boil. Ladle hot broth into hot canning jars, leaving 1-inch
headspace. Add 1/4 teaspoon salt to pints, 1/2 teaspoon to quarts
if desired. Wipe off jar rims to remove any broth. Adjust two-piece
caps. At elevations of less than 1000 feet, process pints for
20 minutes, quarts for 25 minutes at 10 pounds pressure in
a steam-pressure canner.