1 lg. chicken & 2 backs
2 qts. water
1 onion, peeled
4 stalks celery with leaves
2 carrots, peeled

Clean chicken and chicken parts thoroughly. Place in kettle with water and simmer one hour or more, adding more water if necessary. Add vegetables and simmer another hour. Remove chicken parts and set aside. Allow broth to cool. Remove fat. Strain through cheese cloth placed in a strainer. Discard vegetables. Remove skin and bones from cooked chicken. Separate meat into chunks. To serve, add some chicken meat to broth and some cooked rice or noodles and a few fresh carrots and celery slices. Season to taste. Use reserved chicken meat for other dishes. Makes 4 servings.