• 4 to 5 pound stewing chicken, cleaned, whole bird with skin on or cut up
• 3 quarts (or more) cool water
• 2 stalks celery (cut up, if desired)
• 2 or 3 bay leaves
• 2 carrots
• 1 large onion, peeled, whole or cubed
• 4 sprigs fresh parsley
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme, sage, or basil, crushed (optional)   

Place chicken in large kettle. Add water; cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and gently simmer for about 3 hours. Strain. Chill. If any fat accumulates over chilled liquid, remove while soup stock is cold. Makes 1-1/2 to 2 quarts stock. Use the chicken in your favorite dish. 

Some Useful Tips: 

I find it's easier to start with a nice cleaned skin-on whole bird. I will use cut-up pieces if I need the breasts for a separate meal and had no plans for remaining pieces. Freeze the unused meats in freezer bags for up to 2 weeks. I often save the frames from 4 to 5 roasted or grilled birds for this. Add a few pieces of chicken, skin-on, bone-in breast's work best.)

I like to add everything at one time, just because I’m lazy. Place all vegetables and  chicken in a pot at least twice the size of the chicken and vegetables. Season at this point. Cover with cool water. Hot water will not allow the flavors to blend.

Use a slotted spoon to skin off foam.  It will take awhile to reach boiling; the foam will start long before the pot boils. Skim foam off carefully and often. Discard foam. (If you have never seen this foam, don't worry, you will know it when you see it.)  Allow to simmer until meat is tender, but still holding  together, usually 3 hours.

For a clearer chicken stock, wrap the bird in cheesecloth along with any old frames you have saved from other cooking, or just three to five frames with raw skins. Secure with string. The flavor is in the bones and the fat is in the skin. (Do not be afraid of the fat. You will be able to remove almost all of this, if you wish.)  The meat will be very tender.

Using a large slotted spoon, remove chicken and vegetables from the liquid and lay them on a large broiler rack pan with the pan underneath to catch liquid. Cover the broiler pan with a clean kitchen towel or other "breathable" covering.  Allow to cool just enough to pull meat from bones.  Use two forks or clean kitchen throw-away gloves.  If using your hands, remember to wash under fingernails before and after.  Discard bones and all.

Wrap all seasonings in cheesecloth secured with string for easier removal. Discard vegetables and seasonings. The soup, stew or chicken recipe made from the stock will start with new fresh vegetables. Strain broth while still warm.