Ingredients
- 2 onions quartered
- 1 bay leaf
- 8 cups water
- 2 pounds chicken backs
- 1 cup coarsely celery with leaves (chopped)
- 1/2 cup carrots (sliced)
- 1 1/2 teaspoon salt
- 2 teaspoons parsley (fresh chopped)
- 1/4 teaspoon pepper
In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; simmer partially covered 30 minutes. Skim off any scum that rises to surface. Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours. Remove bones; strain broth. Stir in 1/2 teaspoon salt. Cool uncovered in refrigerator. Cover; store in refrigerator or freezer. Skim fat from broth before using in recipe. 8 cups.
