I originally made this chicken broth for my Italian Wedding Soup. I reserved a small amount and used it the next day in my Sauteed Bok Choy.
1.25 lb chicken drumsticks, skin removed
1 lb boneless chicken breasts
15 cups water
1/2 teaspoon salt (I added 1 1/2 teaspoons more afterwards)
1 small onion - cut in half
2 cloves garlic - cut in half
1/2 cup chopped parsley (flat leaf)
3 ribs celery - with the leaves
1 bay leaf
Put all ingredients in a dutch oven. Bring it to a boil. Then turn the flame to low and allow to cook for 2 hours - covered.
Strain the broth through a colander, and if there are still particles you want out, again through a sieve.
You can freeze this broth and have it on hand. It will keep well.