Rinse the poultry parts and place in a large saucepan with the water.
Bring to a boil over high heat, regularly skimming off the froth from the surface.
Reduce the heat to a simmer and add the celery, onion, bay leaf, thyme, parsley, lemon peel and salt.
Cover partially and simmer until the meat is falling from the bones, about 1 1/2 hours.
Remove from the heat and strain.
Let the stock cool, then refrigerate it in a container with a tight-fitting lid.
Just before using, lift off the fat from the surface of the stock.
You should have at least 6 cups stock.
If there is less, add water as needed.