4 # chicken bones, wings, backs 4 qts. water 1 whole yellow onion, quartered, with skin 2 ribs celery cut into chunks, leaves too 1 carrot, unpeeled in chunks 1 t. thyme 6 peppercorns

Bring chicken bones and water to boil. Add fresh onion, 2 grated carrots, chicken (boned), season with bouillon and season salt, and garlic. Simmer, skimming any scum that rises to surface. Add remaining ingredients and simmer for 1 1/2 hours. Strain and discard all the vegetables. Save any chicken for a later use. Refrigerate overnight, skim off any solidified fat. Will keep 3-4 days. Add homemade noodles for great chicken noodle soup.