Chicken Broth

• 2 each chicken backs, necks, and/or wings
• 8 cups water
• 2 small onions quartered
• 1 cup celery coarsely chopped with leaves
• 1/2 cup carrots sliced
• 2 teaspoons parsley leaves fresh, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 each bay leaves
• 1/2 teaspoon salt

1. In 5-quart Dutch oven, combine chicken and water.
2. Bring to a boil.
3. Reduce heat; simmer partially covered 30 minutes.
4. Skim off any scum that rises to surface.
5. Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
6. Remove bones; strain broth.
7. Stir in 1/2 teaspoon salt.
8. Cool uncovered in refrigerator.
9. Cover; store in refrigerator or freezer.
10. Skim fat from broth before using in recipe.

chicken backs, water, onions, celery, carrots, parsley, salt, black pepper, bay leaves, salt

Taken from recipeland.com/recipe/v/chicken-broth-37865 (may not work)