1 chicken carcass, 5 - 6 chicken pieces or 1 whole chicken
4 qt. cold water
1 lg. sprig rosemary (1 tsp. dried)
1 lg. sprig parsley (don't use dried)
1 lg. sprig thyme (1 tsp. dried)
1 med. onion, peeled and cut in half
1 med. carrot, peeled and cut into chunks
1 bay leaf
6 peppercorns
Leafy tops of 3 ribs of celery

Rinse chicken in cold water, put in large pot with water. Add all remaining ingredients and bring to boil. If using chicken pieces, remove after 15 minutes. When cool, remove the meat from bones and continue simmering. Strain broth into large bowl. Cool to room temperature and refrigerate. A layer of fat will rise to the top. Remove it before heating broth back up for serving.