Chicken Stock

1 (4- to 5-pound) stewing chicken, cut up
3 quarts water
1 carrot, cut up
1 stalk celery, cut into 1-inch lengths
2 or 3 sprigs parsley
2 teaspoons salt

Place chicken in large kettle. Add water; cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and gently simmer for about 3 hours. Strain. Chill. If any fat accumulates over chilled liquid, remove while soup stock is cold.

Makes 1 1/2 to 2 quarts stock. Use the chicken in your favorite dish.

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