2 pounds chicken backs, necks and/or wings
8 cups water
2 small onions — quartered
1 cup coarsely chopped celery with leaves
1/2 cup sliced carrots
2 teaspoons fresh parsley — chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf (optional)
1/2 teaspoon salt
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.