Combine chicken pieces and water in a large Dutch oven; bring to a boil over medium-high heat. Reduce heat to a simmer, skimming as needed. Add remaining ingredients. Simmer, partially covered, for one hour. Remove chicken with a slotted spoon. Remove meat from bones, reserving meat for another recipe. Return bones to broth; continue simmering for 1-1/2 hours. Line a colander with several thicknesses of cheesecloth and strain broth, discarding solids. Chill broth for several hours; lift fat from surface and discard. Broth may be kept refrigerated for 2 days or frozen for up to 6 months.
Tip: Chicken backs and wings are excellent for making delicious broth. Buy them fresh at the butcher's counter or save up unused ones in the freezer 'til you have enough for a pot of broth.
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