Place all ingredients, except for parsley and salt & pepper, in a large stock pot.

Heat to a light boil, then adjust the burner so the stock remains at a low simmer. Simmer for 48 hours or more, checking once in a while to make sure you're not losing water. Add more water if needed.

Half an hour before the stock is done, add the parsley.

Using a large slotted spoon, remove bones, meat and vegetables. Strain stock through a fine mesh sieve or cheese cloth if desired. Add salt & pepper.

Let stock cool in refrigerator to solidify fat for removal. You can refrigerate the pot if you have room, or if you plan to freeze the stock, you can put the stock in jars and put them in the refrigerator.

Remove fat from the top. Freeze jars or pressure can per your canner's instructions (this would entail reheating the stock).

Place all ingredients, except for parsley and salt & pepper, in a large stock pot.

Heat to a light boil, then adjust the burner so the stock remains at a low simmer. Simmer for 24 hours or more, checking once in a while to make sure you're not losing water. Add more water if needed.

Half an hour before the stock is done, add the parsley.

Using a large slotted spoon, remove bones, meat and vegetables. Strain stock through a fine mesh sieve or cheese cloth if desired. Add salt & pepper.

If you find it necessary, let stock cool in refrigerator to solidify fat for removal (chicken stock usually has less fat than beef). You can refrigerate the pot if you have room, or if you plan to freeze the stock, you can put the stock in jars and put them in the refrigerator. Otherwise...

Freeze jars or pressure can per your canner's instructions (this would entail reheating the stock).

In a large bowl (preferably with a lid), add the flour, sourdough starter, water and salt and mix until blended. It should be a gluey thick batter, a little thicker than brownie batter.

Cover and let it rise in a warm spot for about eight hours, or until bubbly and doubled in size. In the winter, I prefer to turn my oven light on and keep the bowl in there.

Once the dough has risen sufficiently (8+ hours, depending on ambient temps), remove it from the oven. Place your empty covered casserole in the oven and set the oven temp 450° F.

Once temp is achieved, remove your casserole from the oven. CAUTION: HOT HOT HOT! Remove the lid and gently pour the dough into the casserole, being careful to not disturb too many bubbles. Cover and bake for 60 minutes. PLEASE NOTE: You may have to experiment with bake time due to altitude differences.