Chicken Stock

1 (5 to 6) pound chicken

4 quarts water

1 bay leaf

1 cup chopped celery

1/2 cup chopped onion

1 teaspoon salt

Place chicken in soup pot with the water.  Bring to boil and simmer for 1 hour.  Skim off the scum whenever it rises to the surface.  After and hour add the bay leaf, celery, onion and salt.  Simmer 2 more hours.  Strain liquid.  De-bone chicken and use or freeze for other dishes.  Discard bones.  Refrigerate or freeze stock for future use.