Recipe

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• 1 (3 lb) whole chickens
• 1 medium onion
• 4 medium carrots , cut into 2 inch pieces
• 4 celery ribs, cut into 2 inch pieces
• 1 bunch fresh parsley, rinsed
• 4 quarts cold water
• salt , to taste

• 1 Combine all the ingredients in a big stock pot and place over high heat.
• 2 When the liquid comes to a boil, decrease the heat to med-low, cover the pot and simmer, skimming the surface occasionally, until the chicken is falling off the bone, 1 1/2 to 2 hours.
• 3 Let stand and cool to room temperature.
• 4 Strain the broth through a large sieve or colander into a bowl or plastic container.
• 5 Use a wooden spoon to press the chicken and vegetables against the sieve to extract as much of the broth as possible (may reserve chicken and vegetables for another use).
• 6 Cover the container and place in the refrigerator until thoroughly chilled and the fat has hardened on the surface, at least 8 hours or preferably overnight.
• 7 Use a slotted metal spoon or spatula to remove all of the fat from the broth.
• 8 Divide broth into 2 or 3 smaller containers and store in the refrigerator for up to 5 days or freeze for up to 3 months.