Chicken Stock For Soup

Servings: 1
Ingredients:

4 lb Chicken backs, necks                2 md Celery stalks, trimmed
4 qt Water                                    -quartered
2    Carrots, quartered                  5    Peppercorns
1 lg Onion, quartered                    1    Clove garlic (optional)

Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially covered for
2 - 6 hours, add pepper corns and garlic last hour. When stock is done
strain through a double layer of dampened cheesecloth and refrigerate,
covered, over night. Next day carefully skim off fat. Stock will keep for
about 3 days refrigerated or about 3 months frozen.

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