Puglia
Preparation - Medium
Makes about 10 cups

Using a so-called free-range or naturally raised bird is the only way to produce a good flavorful chicken broth. These are available in farmers' markets and natural-foods stores, and increasingly in supermarkets, and they make all the difference in the world. Commercial birds are often bland and don't produce a rich and aromatic stock.

1-4 to 5-pound chicken, or 4 to 5 pounds chicken parts, including wings and backs
2 unpeeled onions, quartered
1 medium carrot, quartered
1/2 cup flat-leaf parsley leaves
about 10 cups water
salt and freshly ground black pepper to taste

Put all the ingredients in a heavy stockpot or soup kettle, adding more water if necessary to cover the bird to a depth of one inch.
Place the pot over medium heat and slowly bring to a simmer, skimming off any froth that rises to the top.
Cover the kettle, lower the heat, and simmer very gently for 1 1/2 to 2 1/2 hours, or until the bird is falling apart.
Strain the broth in a colander through a double layer of cheesecloth, discarding the solids. Taste the broth and adjust the seasoning, keeping in mind that if the broth is to be reduced later it will concentrate the salt.
Put the strained stock in the refrigerator to let the fat rise and solidify, after which it may be removed easily with a slotted spoon.

Source:
Flavors of Puglia
Nancy Harmon Jenkins
Broadway Books