Baba's Old Fashioned Chicken Soup

5 lbs. chicken necks and backs, skin on
4 large carrots, peeled and sliced lengthwise into 2-3 inch pieces.
4 ribs celery, sliced into 2-3 inch pieces
1/2 bunch of parsley, rinsed, with stems left on
1 small bunch dill weed, rinsed
2 medium onions, peeled and sliced in half
30 whole black peppercorns
small handful kosher salt
cold water to cover

Place dill and parsley, peppercorns and carrots and celery in bottom of pot. Place chicken on top (can be frozen or thawed) Add salt and onions. Cover with cold water. Bring to a simmer and simmer slowly for 2-3 hours until broth is golden and carrots are tender. DO NOT BOIL! Adjust salt to taste. Let cool and skim off fat. Reheat and serve. You can remove the meat from the chicken bones and serve it in the soup or make a chicken salad or anything you want.