For making broth, use backs, necks, giblets (except the liver) or other pieces, the better pieces can be used in other dishes. use enough parts to equal one or two chicken. 4 whole peppercorns 2 stalks celery with tops 1 medium onion 2 sprigs of parsley

Place chicken parts in soup kettle and add water, peppercorns, celery, onion, and parsley. Bring to a boil; simmer for 45 minutes or until chicken is tender. Remove chicken pieces and vegetables. Strain the broth through fine sieve or cheesecloth; let cool and skim off fat. Salt to taste and use as a hot soup or in other recipes.

If there is any meat left on the chicken pieces, it can be skinned, chopped, and served creamed over roast. The livers can be used in this dish.