Homemade Chicken Broth

5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water

Combine in a large stock pot all chicken parts if cut up or 2 the whole chickens along with all other ingredients. Bring to boil over high heat. Skim any foam, and simmer on med/low for 1 1/2 to 2 hours. Skim fat from top, Strain and cool. Refrigerate for 2 days, or freeze.

Yield: 4 to 5 quarts