Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  chicken backs -- and necks
  6             pounds  frying chicken -- cut-up
  4             quarts  water
  2             stalks  celery -- cup-up
  1                cup  celery leaves
  2             medium  carrots -- sliced
  1         tablespoon  fresh parsley -- chopped or 1 tsp.
                        -- dried
  2          teaspoons  salt -- to taste
     1/2      teaspoon  pepper
  1              whole  bay leaf -- * see note

Preparation:

* I add at least 2 teaspoon thyme In stock pot combine chicken pieces and water; heat to boiling. Cover; simmer 15 minutes. Skim off any froth that rises to surface. Add remaining ingredients; simmer partially covered for about 30 minutes or until chicken is fork tender and juices run clear. Remove chicken from broth. Remove meat from bones and cut-up. Divide cut-up meat into 1-cup portions (or desired amount) and place in freezer bags or containers. Refrigerate until completely cool; freeze. Meanwhile, continue simmering broth for 2 hours. Strain cool to room temperature. Cover and refrigerate until fat forms; remove fat. To store, pour broth into ice cube trays and freeze until solid; transfer cubes to plastic bags. Remove individual cubes as needed; about 10 cubes equals 1 cup broth. Chicken broth can be frozen up to 6 months; cut -up chicken can be frozen up to 1 month. About 3 quarts chicken broth; 6 to 7 cups cup-up chicken.

Nutritional Information:

1707 Calories (kcal); 147g Total Fat; (77% calories from fat); 74g Protein; 20g Carbohydrate; 402mg Cholesterol; 4856mg Sodium