Chicken stock, or soup, is used for soups and sauces that have a lighter touch than the heavier beef versions. The stock is not expensive to make nor does it take much time. The result, however, is so far superior to the canned stuff or the salty chicken bouillon cubes that you won't believe it. 4 stalks celery, chopped into large pieces 6 carrots, chopped into large pieces 2 yellow onions, peeled and chopped into large pieces Salt and pepper to taste

Boil the chicken necks and backs in water to cover. Add the celery, carrots, and yellow onions. Add salt and pepper. Simmer for 2 hours. Strain and refrigerate. Makes about 4 quarts of stock.