3 to 3-1/2 pound chicken, cut up

4-1/2 cups cold water

1 teaspoon salt

1/2 teaspoon pepper

1 stalk celery with leaves, cut up

1 medium carrot, cut up

1 small onion, cut up

1 sprig parsley (or 1 tablespoon dried)

Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck into Dutch oven. Add remaining ingredients (except dried parsley) and heat to boiling. Skim foam from broth; reduce heat. Add dried parsley if withheld. Cover and simmer about 50 minutes or until juices of chicken run clear.

Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables. Remove skin and bones from chicken. Cut up chicken. Skim fat from broth.

If not using chicken and broth immediately, cover and refrigerate broth and chicken in separate containers no longer than 24 hours, or freeze for future use.