Rinse and chop the onion, celery, and carrots. A food processor makes this easy and saves lots of time.
Place all the ingredients (except parsley) in a very LARGE pot. I use my canning pot.
Let it stand 30 minutes to an hour and then bring it to a boil.
After an hour remove any scum that rises to the top. Then reduce the heat and simmer.
I let mine cook for 24 hours. The recipe says 6-24 hours, and the longer you cook it the richer it will be.
10 minutes before it’s finished you add the parsley.
After it cools for a few minutes I strain everything through a colander into a large pot. (Our barn cats love to eat the cooked bones and veggies!)
I store mine in glass jars in the freezer. If you store it this way make sure to leave about an inch from the top of the jar because it will expand.
Enjoy simply as broth or add it to your favorite soups!