Crack the main bones of the chicken and put into a pot with the rest of the ingredients. Add enough water to come about 3 inches above the meat and bring to a simmer. Continue simmering, uncovered, for about 4 hours. Set aside in a cool place overnight for the gelatinous properties of the bones to exude. Skim off any fat that has formed a layer over the top, reheat to a boil, and strain. degrease once more if necessary. If you are not using the broth right away, then reduce it, measure, and freeze in ice trays. Once solid, transfer to plastic bags.  Sea Salt to taste. Makes 10 - 12 cups

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