Homemade Chicken Broth
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2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8-10 whole peppercorns
2 quarts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a
boil; reduce heat. Skim foam. Cover and simmer for 2 hours. 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.
Makes about 6 cups of chicken broth.

From: Quick Cooking, Sept/Oct 1998