whole chicken, roasted and picked clean; OR a stewing hen (raw); OR backs, necks, and other bony parts
chicken feet (optional)
onion, chopped in 2 - 3 pieces
carrots, chopped in 2 - 3 pieces each
celery, chopped in 2 - 3 pieces each
Add all ingredients to a 16-qt. stock pot and fill with enough water to cover the bones.
Bring to a simmer and cook on low-medium for 12-24 hours.
Strain into containers.