Instructions: Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart, neck and gizzard (reserve liver for another use); bring to a boil over high heat. Skim impurities from the surface. Reduce the heat to medium-low and add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1 1/2 hours, skimming as necessary. Strain the broth through a fine sleve set over a bowl. Discard the vegetables and bones. Refrigerate for at least 2 hours. Skim the fat from the surface. (The broth can be stored, in the refrigerator for up to two days or in the freezer for up to six months.)

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