Chicken Bones- 2 pounds wings and bones.
Onion-2 medium cut in half.
Carrots-4 peeled and chopped.
Celery-4 stalks plus their leaves.
Parsley-a whole bunch.
Thyme-1/2 teaspoon.
Salt and Pepper to taste.
Water-enough to cover.

Place all ingredients into a large soup pot. Add enough water to cover all ingredients. Bring to a boil. Lower to simmer until liquid has been reduced in half. Should take about 3 hours. Drain and use. Also you can freeze for later use.

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Recipe submitted by Lucy