Chicken Broth - cooking recipe

Ingredients

2 1/2 lbs bony chicken pieces (wings, back, necks)
3 stalks celery & leaves, cut up
2 carrots, cut up
1 large onion, cut up
2 sprigs parsley
1 teaspoon salt
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 cups cold water

Preparation

In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
Add water.
Bring to boiling; reduce heat.
Cover and simmer for 2 hours.
Remove chicken.
Strain broth through cheesecloth placed in colander.
Discard vegetables and seasonings.
Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.