Using kitchen shears or a small, sharp knife and your fingers, remove as much skin from the chicken as possible. It's ok to leave the wings intact. Rinse the chicken inside and out with cold water and pat dry. Then use your sharp knife to cut away the breast meat. Neither of us is a butcher so don't worry if it's a bit of hack job.

Heat a large, heavy duty Dutch oven or stock pot (at least 8 quarts) over high heat. Add the extra back and feet and brown on all sides. Then, add 5 quarts of water to your pot and the chicken minus the breast meat. Cover the pot with the lid slightly ajar, bring to a boil and then reduce the heat to a gentle simmer. Cook for 10 minutes, occasionally skimming any accumulated foam off the top with a spoon.

Add carrots, celery, onion, salt, pepper and chicken breasts, and cook for another 10 minutes.

Use tongs to remove the whole chicken and the breast meat, and place them on a sheet pan to cool for 10 minutes while your veggies, back bone and feet continue to simmer.

Once the meat is cool enough to touch (I tend to wear rubber gloves as it's still pretty hot), remove the meat from the bones of the chicken. Don't forget the yummy hidden bits on the back. Then, put the bones back into the broth and cook for another 50 minutes.

While the broth continues to cook, shred the chicken and save to use in soup, tacos, a salad etc.. or freeze.

When the broth is done, remove and discard the bones and feet. Then, place a fine mesh strainer over another large pot or bowl. I typically cook the broth in my Dutch Oven and strain it into my stock pot. Pour the broth over the strainer in batches, pressing on the solids with the back of a wooden spoon to extract all the yummy flavor. I like to place the broth in the fridge overnight since the next day, any remaining fat will have solidified on the top where it is easily removed with a spoon. However, you can also use it right away. Your broth can be refrigerated for 3 - 5 days or frozen for 3 months (or longer).