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

Put all ingredients into large stock pot or Dutch oven and bring to boil. Reduce heat and simmer for 1 hour. Remove chicken, strain stock and discard vegetables. If to be used right away skim off fat if not chill and lift off fat.

Makes 4-1/2 cups stock.