Leaves from 1 celery stalk or 1 stalk
1/2 tsp. celery seed
2 sprigs parsley
4 whole cloves
Chicken back, neck, heart, gizzard
4 peppercorns
1 bay leaf
1 sm. onion
1 sm. carrot

In saucepan place back, fat, gizzard and heart with 1 small onion, 2 teaspoons parsley, 2 teaspoon salt, peppercorns, bay leaf, carrot and 1 stalk celery and add 1 quart boiling water. Bring to a boil and skim off foam and simmer for 1 hour or longer until meat is tender and falls off the bone. Save for later.