Homemade Chicken Broth

Ingredients

 * 2 lbs chicken bones, back and
 * neck
 * water -- to cover
 * 1 celery stalk
 * 1 onion -- quartered
 * 1 bay leaf
 * 1 carrot

Directions
In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-½ hours. Strain. Makes 4 to 6 cups. Note: to remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock