Source: dLife

Good basic chicken stock for soup or gravy.

Servings

5.0
5 lb  chicken legs, raw 1.0
1 each  large onion 2.0
2 cup  sliced carrots 1.0
1 cup  fresh chopped celery 1.0
1 pinch  salt and pepper 0.5
0 1/2 cup  fresh dill weed

1. Place the chicken quarters in a large pot (at least 3 qt) with the onions, carrots and celery.
2. Fill the pot with cold water 3/4 full.
3. Season with salt and pepper and place over medium heat.
4. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
5. Skim foam as necessary. The more skimming the better your stock will taste.
6. Stir the dill into the pot and cook 5 minutes more.
7. Remove from heat, uncover, and let cool to lukewarm.
8. Remove the chicken.
9. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.)
10. Refrigerate or freeze for future use.
11. When cool enough to handle, shred or chop chicken meat for future use.