Chicken Broth

• 6 pounds chicken carcasses, necks, wings
• 2 carrots (5 ounces) sliced
• 1/2 large yellow onion ( 6 ounces) diced
• 1/2 stalk celery (2 ounces), sliced.
• 6 quarts cold water
• 4 sprigs flat leaf parsley
• small bunch of tyme
• a few dried porcini mushrooms

1. Preheat oven to 400.
2. Break up bones and cut into sectios with a cleaver. Place chicken pieces in a roasting pan in one layer without crowding. After 30 minutes, turn chicken and add veggies to the roasting pan. Continue roasting for an additional 30-45 minutes.
3. Transfer the chicken and veggies to a tall stainless stock pot. Add the water and over medium heat bring mixture to a simmer. Skim the of fat and scum for first 30 minutes. When broth is clear add parsley, tyme, and dried mushrooms.
4. Gently simmer for an additional 2 hours.
5. Strain through a fine sieve

chicken carcasses, carrots, yellow onion, celery, cold water, flat leaf parsley, tyme, porcini mushrooms

Taken from www.epicurious.com/recipes/member/views/chicken-broth-1208053 (may not work)