|Chicken backs and necks/Boiling fowl||6 Pound, cut into pieces (About 3 Kilogram)|
|Cold water||4 Quart (About 5 Liter)|
|Salt||15 Milliliter (About 1 Tablespoon)|
|Carrots||2 Large, scraped|
|Celery leaves||1⁄2 Cup (8 tbs) (About 2 Handfuls)|
|Onion||1 Large, peeled|
|Peppercorns||1⁄2 Teaspoon (About 2 Milliliter)|
|Thyme||1⁄2 Teaspoon (About 2 Milliliter)|
For richer color and flavor, first brown the beef bones and meat or chicken Cuts.
Arrange beef and bones in a flat lightly oiled pan and bake at 375F (190C), turning occasionally until a rich deep brown color, about 50 minutes.
Brown chicken cuts in a lightly oiled frying pan, turning the pieces until golden.
Pile beef or chicken into a deep heavy saucepan.
Rinse the roast pan or frying pan with about 3 cups (500 mL) of the water and pour over the meat.
Add remaining cold water and salt.
Bring to a boil.
Remove scum as it rises.
Cover and simmer until meat is tender.
Strain and separate cooked meat from bones.
Refrigerate the meat for casseroles, salads and hearty soup mixtures.
Return all bones, fat and flavorings to the broth and cover.
Continue to simmer 2 hours or until broth has reduced to half.
Strain through a cheese cloth lined sieve into a large deep bowl.
Cool and store.