Chicken Broth

2 pounds chicken backs, necks and/or wings

8 cups water

2 small onions -- quartered

1 cup coarsely chopped celery with leaves

1/2 cup sliced carrots

2 teaspoons fresh parsley -- chopped

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf (optional)

1/2 teaspoon salt

In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; simmer partially covered 30 minutes. Skim off any scum that rises to surface. Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours. Remove bones; strain broth. Stir in 1/2 teaspoon salt. Cool uncovered in refrigerator. Cover; store in refrigerator or freezer. Skim fat from broth before using in recipe. 8 cups.