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Chicken Stock 2-3 pounds chicken parts, chicken carcass (otpional) diced celery, including leaves 2 chopped onions 1 bay leaf 1 teaspoon salt 2-3 carrots, cut up Rinse chicken, put into pan. Add water, onions, celery, salt and carrots. Cook to boiling, then reduce heat. Skim off foam, cover and simmer 3-4 hours. Add hot water as needed. Strain, as with beef stock. Cool, skim fat, then use or freeze. Next week: More ctove top recipes.
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