This is David Greenberg’s recipe, with my commentary.
- Chicken bones
- Most of the head of celery including the middle and leaves
- 4-6 large carrots
- 4-8 cloves of garlic (large), add more if the garlic cloves are small (this gives the broth a cloudy look)
- 2 Bay leaves
- small handful of peppercorns
Throw everything into a large pot, fill with water, bring to a boil, once it boils reduce to a simmer and cook for 3 hours.
After 3 hours strain with good strainer and refrigerate, after 24 hours skim the fat off the soup and reheat or freeze. You know the consistency is correct when the cold soup congeals like jello; if the soup isn’t this consistency, then boil it down some.
You can use the same recipe for turkey soup, just use the bones and double all the other parts of the recipe.