Chicken stock

In a very large stock pot place chicken in bottom.

Cut onions into quarters, break carrots into 3-4 pieces, cut celery into 3-4 pieces, and cut a garlic bunch in half. Drop every thing in with chicken. Dont worry about skins. The stock will be strained.

Cover it all with water. Add salt and seasonings and 4 bullion cubes. Bring to a boil then lower heat and simmer for 3 to 4 hours.

Strain and let cool down before bagging the stock or putting it into freezer containers. When you pull it out, the fat will have risen to the top and you take that off.