4 lbs. chicken backs or a 4-5 lb. stewing chicken, or 6-8 boneless chicken breasts
1 onion, sliced
2 carrots, cut into thirds
1 stalk celery, cut into thirds
1 bay leaf
2 sprigs parsley
1/4 tsp. thyme
1 (10 3/4 oz.) can chicken broth, strained

In your largest kettle, combine all ingredients, cover with water, and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Remove chicken and vegetables. (Your may save both the chicken and the vegetables for another use.) Refrigerate stock in kettle overnight. Skim off fat. Freeze in storage containers.