This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

GRANDMA’S BASIC CHICKEN BROTH

1 stewing hen (fowl) or roasting chicken (about 5 pounds), quartered
3 1/2 quarts water
1 large carrot
1 medium-size onion
1 rib celery
3 sprigs fresh parsley
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns

1. You’ll need a heavy 6-quart pot, preferably not aluminum, with a cover.
2. Put chicken in pot; cover with water.
3. Cook over medium-high heat until water comes to a boil.
4. Reduce heat and simmer uncovered about 45 minutes, skimming off foam as it rises with a slotted spoon.
5. Add remaining ingredients and simmer partially covered 1 to 1 1/4 hours longer until chicken is very tender and falls off the bones.
6. Leave chicken in broth until cool enough to handle. Remove with vegetables, using a slotted spoon.
7. Discard bones and skin; cover and refrigerate chicken. You should have about 2 1/4 cups of dark and 2 cups of white meat from a 5-pound stewing hen. Wrap vegetables separately.
8. Strain soup through a fine sieve and refrigerate overnight. Remove fat that has solidified on surface. Makes about 2 quarts (8 cups).