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Soup Stocks
Ball Complete Book of Home Preserving	In stock pot place: 1 chicken 1 med onion quartered 1 large carrot cut in 1" chunks 1 or 2 ribs of celery cut in chunks salt and pepper to taste Place pot on back of stove, add water to cover, bring to a boil, lower heat and simmer for at least a couple of hours till the chicken is falling of the bone. Remove chicken. In the pot place: 2nd chicken more onion more carrot more celery more salt and pepper Cook as above. Remove chicken and strain broth. Place in containers and freeze.	Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry