The trick to a great broth is not to be scared of chicken feet and giblets. They make it great. The second trick is that your own feet need to stay planted by the stove as you skim, for a gorgeously clear result. If you want a more intense flavour, cook again at a high simmer to reduce liquid by half.
Rinse chicken bones, feet and giblets and place them in your largest pot with water. Bring to the boil, and skim off any froth that rises to the surface. Add remaining ingredients, and simmer for 3 hours, uncovered, skimming occasionally. Strain into a bowl, discarding bones and vegetables. Chill overnight to allow any fat to rise to the surface. Remove fat and broth is ready to use or to freeze.
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