Chicken Stock - Atlanta Magazine

Ingredients

• 2 whole chickens (about 3 pounds each), well rinsed and patted dry
• 1 large carrot, peeled and chopped (about 1 cup)
• 3 stalks celery, leaves discarded, washed and chopped (about 1 cup)
• 1 large onion, peeled and chopped (about 2 cups)
• Water
• 1 teaspoon salt (optional)