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Ingredients:
3-4 lbs. chick backs, necks, wing tips and a few giblets if available
2 quarts cold water

1 tab salt
1 onion stuck with 2 cloves
2 cloves garlic
2 ribs celery, chopped coarse
1 sprig parsley
1 carrot cup up
about 1/4 tsp oregano

Directions:
In a large kettle bring chicken and water to boil and boil gently about 5 minutes, skimming off solids that rise to top. Add remaining ingredients, cover and summer 2 hours, adding more water to broth if necessary to maintain 2 quarts. Strain broth, discarding vegetables. Remove any chicken from bones and save for soup. Chill broth. Lift off fat before using. Makes 2 quarts.
For soup, I add fideo noodles, spinach or other greens, carrots, and serve with parmesan.

Makes 1 serving(s).