Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)2 celery ribs with leaves, cut into chunks2 medium carrots, cut into chunks2 medium onions, quartered2 bay leaves1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme8 to 10 whole peppercorns2 quarts cold water
Preparation
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
