Chicken Stock - cooking recipe

Ingredients

2 lb. bony chicken pieces (backs, necks and wings)
3 stalks celery with leaves, cut up
2 medium carrots, cut up
1 1/2 tsp. salt
1/4 tsp. pepper
6 c. water
1 large onion, cut into thirds
3 whole cloves

Preparation

In
a
5-quart stock pot or Dutch oven, combine chicken pieces,
celery,
carrots,\tsalt and pepper;
add water.
Stud each
onion
third\twith a whole clove.
Add to pot.
Bring to boiling.
Reduce
heat, cover and simmer about 1 hour or until chicken
is
tender.
Lift\tout
chicken pieces with a slotted spoon.
Strain
stock through a sieve lined with 1 or 2 layers of cheesecloth; discard vegetables.
Skim off fat with a metal spoon, or
chill stock and lift off the solidified fat.
When chicken is\tcool
enough to handle, remove chicken from bones and
save meat
for
another\tuse,
if desired.
Makes 5 cups stock.