Chicken Stock

• Bones from 2 chickens
• 1 onion, roughly chopped
• 1 stalk

Put the bones, onion, celery, and carrot in a pot with enough water to just cover them and bring to a boil. Skim off the foam and scum that rise to the top, then lower the heat to a simmer. Add the remaining ingredients and simmer, skimming occasionally, for 2 hours, or until well flavored, adding cold water as necessary to keep the ingredients covered. Remove from the heat and let sit for 30 m