From Darina Allenís Ballymaloe Cooking School Cookbook.
2 to 3 raw or cooked chicken carcasses (or both)
giblets from the chicken, i.e., neck, heart, gizzard (save the liver another dish)
1 onion, sliced
1 leek, split in two
1 outside stalk of celery or 1 lovage leaf
1 carrot, sliced
a few parsley stalks
sprig of thyme
1 gallon (3.6 liters) cold water
Chop up the carcasses as much as possible. Put all the ingredients into a pot and cover with cold water. Bring to a boil and skim off any surface fat with a tablespoon. Simmer for 3 to 5 hours. Strain, and remove any remaining fat. If you need a stronger flavor, boil down the liquid in an open pan to reduce by one-third to one-half the volume. Do not add salt.
Yield: Makes about 3 quarts (3 liters)