6 lbs. chicken backs and necks or boiling fowl, cut into pieces

1 large onion, peeled

few sprigs parsley (optional)

4 qts. cold water

2 bay leaves

1 tbs. salt

1 tsp. peppercorns

2 large carrots, scraped

½ tsp. thyme

2 handfuls celery leaves

2 whole cloves

For richer color and flavor, brown chicken in a lightly oiled frying pan, turning the pieces until golden. Pile chicken into a deep heavy saucepan. Rinse the frying pan with about 2 cups of the water and pour over the meat. Add remaining cold water and salt. Bring to a boil. Remove scum as it rises. Cover and simmer until meat is tender. Strain and separate cooked meat from bones. Refrigerate the meat for casseroles, salads and hearty soup mixtures. Return all bones, fat and flavorings to the broth and cover. Continue to simmer 2 hours or until broth has reduced to half, Strain through a cheese-cloth-lined sieve into a large deep bowl. Cool and store.