1 (3 1/2 lb.) chicken, or 1 chicken carcass
3 qt. water
1 tsp. salt
1 lg. or 2 med. onions
4 ribs celery
8 sprigs fresh parsley
4 carrots, peeled
Salt and freshly ground black pepper to taste

Cut chicken into quarters and place it (or carcass) in a large soup pot. Add water and salt and bring to a boil. Skim off foam as it collects on the surface. Add onions, celery and parsley. Cover; reduce heat and simmer 1 hour.

Cut carrots in half and add them to stock. Simmer until chicken is fork-tender, about 20 minutes more. Remove chicken or carcass from pot and reserve meat for another use. Discard carrots or reserve for a meal. Strain stock into a bowl; allow to cool and then refrigerate or freeze.