Servings: 3 quarts

1 (5 - 6) pound hen 1 (5 to 6) pound hen
3 quarts water (or enough to cover) 3 quarts water (or enough to cover)
2 teaspoons salt 2 teaspoons salt
Celery pieces Celery pieces
Onion slices Onion slices

Remove giblets and clean cavity out well under running water, and rinse chicken. Cut hen apart if you wish - it will cook more quickly - but use all the bones.
Place hen in stockpot and add water, salt, celery, and onions. Bring to a boil, reduce to simmer, and simmer covered, about two hours.
Remove chicken from stock. Remove chicken meat from bones. It can be frozen for later use.
Strain stock. If you do not need the stock immediately, cool, skim off fat, and freeze in ice cube trays or small freezer containers. The stock will keep for several months in freezer and can be used in soups, sauces, and gravies.