Chicken Or Turkey Stock
|Chicken backs/Necks / wings||3 Pound|
|Cold water||1 (As Desired)|
|Onion||1 Medium, peeled and quartered|
|Stalk celery with leaves||1|
In six quart container place chicken or turkey pieces and bones, water, salt, onion, celery and slowly bring to a boil.
Reduce heat and simmer, covered with a lid, slowly for 2 hours.
Remove from heat, strain, cool, and refrigerate.
When the stock is cool, remove the hardened fat.