Chicken Stock - cooking recipe

Ingredients

3 to 4 lb. cut up chicken
4 qt. water
2 stalks celery
2 medium onions, quartered
1 Tbsp. salt
10 peppercorns
2 bay leaves

Preparation

Place chicken in pot and cover with water.
Add remaining ingredients.
Bring to a boil; reduce heat and simmer 2 hours or until chicken is tender.
Remove from heat.
Skim off foam.
Remove chicken from pot.
Strain through a sieve on cheesecloth.
Allow stock to cool for several hours or until fat solidifies.
Skim off fat.
Bring broth to a boil.
Pour into hot jars leaving 1-inch headspace.
Process pints 1 hour and 30 minutes.