8 c. water
1 frying chicken
2 carrots, peeled and cut in pieces
1 rib celery, cut into pieces
1 med. onion, quartered
1 1/2 tsp. salt

Combine chicken, carrots, celery and onion in a large pot. Cover with water and add salt. Cover and simmer for 1 to 1 1/2 hours. Remove chicken and cool. Take chicken from bones and discard skin and bones. Strain stock and refrigerate. When cold remove excess fat. Use as a base for soups and stews. Chicken may be used for salads, soups, or casseroles.