7 pounds chicken wings and thighs (from 6 chickens)
6 stalks celery with leaves, cut up
4 carrots, cut up
2 large onions, cut up
4 sprigs parsley
2 teaspoons salt
1 teaspoon dried thyme, sage, or basil, crushed
1/2 teaspoon pepper
4 bay leaves
12 cups cold water
Combine all the ingredients in a very large stock pot. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken pieces.
Pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.)
If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers, and refrigerate.
Active Time: 5 Minutes
Total Time: 2 Hours 5 Minutes
Yield: 10 Servings