(Chicken stock can be refrigerated, covered, for up to six days and frozen for up to two months (see note).

2 lbs. chicken bones, back and neck
Water, to cover
1 stalk celery
1 onion, quartered
1 bay leaf
1 carrot

In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1 1/2 hours. Strain. Makes 4 to 6 cups.

NOTE: To remove fat - allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock. Serves 8.