2 lb Chicken, backs, necks, and

-- gizzards 3 ea Celery, stalks, roughly

-- chopped 2 md Carrots, chopped

2 md Onions, chopped

4 ea Parsley, sprigs

1 t Salt

Put the chicken pieces, celery, carrots, onions, parsley and salt into a pot and cover with water. Bring to a boil, reduce heat and simmer for 2 hours or more. Skim fat and strain. Stock will keep well in a refrigerator for up to five days. Frozen, it can be stored for two or three months. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans