1 (2-3 lb.) chicken hen
1 - 1 1/2 lbs. chicken bones & scraps
2 celery stalks, chopped
1 med. onion, sliced
2 med. tomatoes, chopped or 1 tbsp. tomato paste
4 qt. water
1 tbsp. salt

Place all ingredients except salt in a large stockpot. Cover and bring to a boil. Reduce heat to very low. Simmer, covered 1 to 1 1/2 hours, skimming surface foam occasionally with a slotted spoon. Add salt. Strain broth and use. Cool broth completely before freezing. Makes 2 to 2 1/2 quarts of broth.