Basic Chicken Broth

5 lbs chicken parts (necks, backs, and wings)

1 teaspoon salt

1/2 cup chopped onion

1/2 teaspoon pepper

2 carrots, peeled and chopped

Water to cover

5 stalks celery, chopped

1 tablespoon chopped parsley

Place all ingredients in a large kettle with a tight fitting lid. Bring to a rolling boil and skim off an froth. Lower heat to a simmer, cover and cook for 2 hours. Strain the broth and cool to room temperature, then place in the refrigerator to chill. Skim off any fat that has solidified on the surface. Use broth for chicken and rice, chicken noodle or chicken dumpling. Makes approximately 2 1/2 quarts of basic broth.