Ingredients
2 chicken backs, necks, and wing tips, cut from whole chickens used for other recipes
6 chicken thighs
1 large yellow onion, quartered
4 garlic cloves, smashed
2 celery stalks, coarsely chopped
1 tablespoon coarse salt
Preparation
Place all ingredients in a stockpot and barely cover with water. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for chicken salad.) Return the broth to the heat and simmer to reduce it to 1 1/2 quarts. To store, place in plastic freezable containers, cool, and seal.
