1 chicken, cut into 8 pieces
2 onions, chopped
2 c. chopped celery, retain leaves
2 carrots, chopped
1/2 c. chopped parsley
1 tbsp. salt
6 peppercorns
1 bay leaf
2 qt. water

Put all ingredients in a large kettle. Completely cover chicken with water, adding more if necessary. Simmer for 1 1/2 hours or until chicken is tender. Remove chicken pieces; discard skin and remove meat from bones. Use chicken meat as desired. Strain stock. Refrigerate for 3 hours and skim excess fat. Use broth as directed in recipes. Makes 2 quarts.