Peel and cut up all the vegetables into your desired shape and size.
Put the chicken legs (and turkey necks if using) in a mesh bag and tie it up. Put the parsley in a mesh bag and tie that as well. Place the chicken bag in a 10 quart pot.
Fill the pot up with water, until its covering most of the chicken.
Bring the chicken legs to a boil, and skim any scum that comes to the top.
Add the vegetables and parsley. Bring to a boil again.
Cover and place the pot on a low flame. Cook for about 12 hours.
Season with additional salt to taste.
Store in the fridge for 3-5 days or in the freezer for 4-6 months. (The vegetables will get very soft when they are frozen.)
