Fresh chicken wings, backs and necks
6 c. water (enough to cover chicken)
1/8 c. parsley
2 chicken bouillon cubes
Celery, sliced, cut up into bite-size pieces
Onions, sliced, cut up into bite-size pieces
Carrots, sliced, cut into bite-size pieces
Pinch of saffron (optional)
Salt and pepper to taste

In large pot, put chicken pieces and water. Bring to boil. Skim off brown foam and large yellow patches. Lower flame, add rest of ingredients. Cover and simmer 1 hour.