While one could use a 5 quart stock pot I prefer to use a 10 quart stock pot to reduce the inevitable chance off splatter. I hate messy stove tops and surroundings, not to mention I like to become one with certain kitchen tools.
In a 10 quart stockpot combine chicken pieces, celery, carrots, salt, and pepper; add five quarts of water. Stud each onion third with a whole clove; add to pot, bring to a boil, reduce heat, cover, and simmer for an hour or until chicken is tender.
Lift out chicken pieces with a slotted spoon and strain stock through a sieve lined with one or two layers of cheese cloth; discard vegetables.
Clarify stock, if desired(see tip on page ?). To remove fat place dry paper towls on top of stock. Once paper towl absorbes fat remove saturated paper towl and discard. Repeat this process until no more fat is visible or chill stock and lift off solidified fat.
When chicken is cool enough to handle, remove chicken from bones and save meat for another use, if desired. Makes about six cups.
