1 (4 lb.) stewing chicken, cut into pieces
1 c. chopped onion
1 carrot, peeled and quartered
1 bay leaf
1 tsp. salt
8 c. water
1/2 c. fresh bread crumbs
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 egg
1 tbsp. chopped parsley
2 carrots, peeled
2 stalks celery
1/4 c. chicken fat
1/3 c. all-purpose flour
1 c. milk

Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 teaspoon salt and water; simmer for 2 to 3 hours, or until tender; remove chicken and chill stock.