Chicken Broth

• 12 1/4 ounces celery ribs (about 4 large stalks)
• 8 1/2 ounces carrots (about 4 medium carrots)
• 29 1/8 ounces yellow onions, with skins (about 2 large onions)
• 4 1/3 lbs whole chickens (bones, skin, meat, and neck)
• 2 1/3 ounces Italian parsley, fresh
• 6 garlic cloves
• 6 bay leaves
• 2 tablespoons thyme, dried
• 1 tablespoon white peppercorns
• 48 cups water, cold

1. Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
2. Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
3. Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
4. Remove the lid and simmer, uncovered, for another 3.5 hours.
5. Strain the liquid of all solids, taste, and season with salt to taste.

celery, carrots, yellow onions, italian parsley, garlic, bay leaves, thyme, white peppercorns, water

Taken from www.food.com/recipe/chicken-broth-465425 (may not work)