5 lbs. bony chicken pieces (necks, backs, wings)
12 c. water
2 carrots, chunked
2 med. onions, quartered
2 stalks celery pieces, including leaves
1 bay leaf
6 whole pepper corns
1/4 tsp. thyme leaves
2 sprigs parsley

In a 6-8 quart pan, combine all. Bring to a boil over high heat, reduce heat. Cover and simmer 2 1/2 to 3 hours. Let cool. Pour over wire strainer. Discard vegetables.