Mother'S Broth

• 5 lb turkey wings or 1 (5-lb) whole chicken (preferably hormone- and antibiotic-free)
• 6 qt cold water
• 2 large onions, left unpeeled and coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 large celery rib with leaves, coarsely chopped
• 3 or 4 whole heads garlic, left unpeeled and halved horizontally
• 2 whole cloves
• 1 Turkish bay leaf or 1/2 California, broken
• 1 cup well-drained canned whole tomatoes (from a 14- to 16-oz can with juice)

1. Cut meat into large pieces, cracking bones in 2 or 3 places with a large heavy knife or cleaver. Put pieces in an 8- to 10-quart pot, then add cold water (6 quarts) and bring to a simmer, skimming froth.
2. Add remaining ingredients and cook at a bare simmer (do not let boil), partially covered, stirring and skimming occasionally, 12 hours. Keep liquid 2 to 3 inches above solids by adding boiling water as necessary.
3. Pour broth through a fine-mesh sieve into a large bowl, discarding solids. (Or ladle broth through sieve for a clearer broth.) Skim off and discard fat.

turkey, cold water, onions, carrots, celery, garlic, cloves, turkish, well

Taken from www.epicurious.com/recipes/food/views/mothers-broth-234279 (may not work)