3 lbs. chicken bones (backs and wings)
1 lg. onion, quartered
1 stalk celery with leaves
4 whole black pepper corns
2 whole cloves
1 bay leaf
1 lg. carrot, cut in chunks
4 sprigs parsley
1/4 tsp. dried thyme
8 c. cold water

In large kettle, combine chicken bones, onions, carrot, celery, parsley, bay leaf, pepper corn, thyme, cloves and water. Bring to boil over high heat, reduce heat - cover with lid ajar - simmer gently for 2 hours. Strain and discard bones and vegetables. Cool - refrigerate until broth is chilled and fat solidifes on surface. Scrape off fat and discard. Use in 3 days or freeze in 1 cup portion. Yield: 4 cups - 22 calories each cup.