Bony chicken pieces (backs, necks & wings), from 2 chickens
3 stalks celery with leaves, cut up
1 carrot, cut up
1 lg. onion, quartered
1 1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
6 c. cold water

In a large stock pot, or Dutch oven, place chicken pieces, celery, carrot, onion, salt, pepper and cloves. Add the water. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Remove chicken. Strain stock. Discard vegetables. Clarify stock, if desired. If using the stock while hot, skim fat. (Or, chill stock and lift off fat.) Makes about 4 1/2 cups stock.

CROCKERY COOKER DIRECTIONS: Use ingredients as above, except use only 4 cups water. Combine all ingredients in an electric slow crockery cooker. Cover, cook on low heat setting for 8 to 10 hours. Strain stock. Discard vegetables. Continue as directed. Makes about 4 1/2 cups stock.