bones, back,wings, neck, feet and gizzard
2 chickens — or
1 whole chicken
2 onions
2 carrots
1 clove garlic
2 celery ribs
1/2 tsp thyme
1 tablespoon peppercorns
salt — to taste
1 tablespoon oil
4 parsley stems(no leaves)

Cut chicken or bones in small pieces. Dice 1 onion, carrots, celery Heat oil in
stockpot, and add chicken pieces or bones to slightly brown Add roughly chopped
onion, carrot and celery and cook 6 minutes, stirring 2 to 3 times. Pour about 8
cups cold water and bring to boil. Turn down heat to simmer and add herbs and
peppercorns tied in cheesecloth, and garlic(whole, peeled) and 1 whole onion.
Simmer 2:1/2 hours Strain .Season with salt Let cool overnight in fridge.
Remove fat from surface. reheat and serve with noodles or dumplings.