1 stewing chicken
1 tbsp. salt
1 onion
4 celery tops with leaves
2 lg. carrots
1 bunch parsley

For variety try some of the following:
Beef bone or turkey giblet
1 clove garlic
1 parsley or parsnip root
1 sm. white or sweet potato
Half a kohlrabi
A cluster of cauliflower

Clean the chicken. Cover the chicken in a pot with 4 or 5 quarts of water. Add salt and bring to a boil. Skim off surface and then simmer for 1 hour. Add vegetables and simmer another hour. Let stand until chilled and refrigerate. Skim fat off top.