Instructions: In a large stockpot combine chicken bones, back, and neck and the water.

Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 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.

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