Basic Chicken Stock

Remains of one whole chicken, picked clean
2 large carrots
2 stalks of celery
2 medium onions
2 medium potatoes
6-8 cups of water
Salt & pepper to taste
Parsley for flavor, fresh or dried

In a large Dutch oven, place your chicken carcass.  (Make sure to remove as much meat from the bones as possible for other uses).  Fill the Dutch oven with water, leaving approximately 1-2 inches from the top for bubbling.  Add carrots, celery, onions, potatoes, salt & pepper and simmer for approximately 1 hour.  During cooking, use a large spoon to skim off the broth to keep it clear.  Towards the end of cooking, add parsley.  When done, pour through a colander to collect bones and used vegetables.  Pour once more through a strainer to get any smaller bits out.  Makes 6-8 cups of stock.