3 lbs. chicken backs
2 slices carrots
2 lg. peeled and sliced onions
2 stalks celery and tops
2 slices leeks (white part only)
4 qt. water
1 bay leaf
1 tsp. each thyme, oregano

Put chicken in large soup pot. Add water and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 hour. Remove from heat; strain broth and refrigerate both the chicken and broth.

When chicken is cool enough, remove the meat form the bones. Let stock sit in refrigerator for one day. The fat will be easier to skim off. Now stock is ready to use as a base for chicken soup and recipes calling for chicken broth. You may freeze it. You may also use a half-bodied turkey carcass in place of chicken.