|Roasting chicken||3 Pound, cut in half / quarters (1 Whole)|
|Cold water||5 Cup (80 tbs)|
|Celery stalk with leaves||1|
|Onion||1 Medium, peeled and quartered|
|Salt||1 1⁄2 Teaspoon|
Wash chicken; place in six quart pot and add 5 cups cold water.
Add remaining ingredients.
Slowly bring to a boil, skimming foam from surface.
Reduce heat, cover and simmer one hour or until chicken is tender.
Remove from heat.
Lift out chicken, cool and remove meat from bones.
Cut into pieces of desired size.
Cool and refrigerate.
When cold, skim off fat to use for cooking.
Freeze stock if not planning to use in a few days.