In large kettle:
Combine 4 lb. chicken backs, necks, wings,
& 2 lb. gizzards
4 qt. water
1 onion stuck with cloves
1 rib celery
pepper
1 tsp. thyme
2- 3 sprigs parsley
salt to taste
Bring to boil, boil about 5 min, skimming off foam
from surface as it rises.
Reduce heat, simmer 3 -4 hours til it is rich and flavorful.
Add salt if it is needed. Strain and cool.
If more reducing is needed after straining, simmer
another hour. Freeze.
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