• 5 qts water
• 1 chicken, cleaned, cut into pieces, and defatted
• 1 1/2 onions, quartered
• Celery tops
• 3 toes garlic
• 1 hot red pepper
• 1 tbsp salt (can be reduced to 1/2 tbsp)

Add all the ingredients to the pot, bring to a boil and simmer until chicken becomes tender (about 1 to 1 1/2 hours). You should be able to ladle or pour out the stock without straining it... debone the chicken and save for later (Freeze it and use it later in chicken salad or chicken soup or whatever).