|Broiler fryer chicken||4 Pound, cut up|
|Celery stalk||1 , cut up (With Leaves)|
|Carrot||1 , sliced|
|Onion||1 Small, sliced|
Place chicken with giblets and neck in kettle or Dutch oven.
Add water to cover chicken.
Add remaining ingredients; heat to boiling.
Cover tightly; simmer about 45 minutes or until done.
Allow chicken to cool slightly in broth; refrigerate just until cool.
When cool, remove meat from bones and skin in pieces as large as possible.
Skim fat from broth.
Refrigerate broth and chicken pieces separately in covered containers; use within several days.
For longer storage, package chicken and broth together and freeze.