|Chicken||4 Pound, cut up|
|Onions||2 Medium, quartered|
Bring chicken and water to a boil.
Add remaining ingredients.
Reduce heat, simmer 2 hours or until chicken is tender.
Remove from heat; skim off foam.
Remove chicken from stock.
Strain stock through a sieve or cheesecloth.
Allow stock to cool several hours or until fat solidifies; skim off fat.
Bring broth to a boil.
Pour hot strained broth into hot jars, leaving 1-inch head space.
Process pints 20 minutes, quarts 25 minutes at 10 pounds pressure.