Chicken Stock -KarenPlace 5 to 6 pound chicken in soup kettle with 4 quarts of water. Simmer 1 hour. Skim off the scum whenever it rises to the surface. After an hour, add a bay leaf, 1 cup chopped celery, 1/2 cup chopped onion, 1 teaspoon salt and simmer 2 more hours. Strain liquid. Reserve chicken meat for another dish if desired. discard chicken bones. Refrigerate stock for future use.