Put chicken, giblets, water and onion into a large saucepan

Tie onion, celery and parsley together in a cheesecloth and add to pan with salt and pepper

Bring to a boil, reduce heat and cover

Simmer for 2 hours, occasionally removing scum from surface

Strain stock and cool, or refrigerate until following day

Remove fat from surface of stock

Makes about 4 quarts

Meat from cooked chicken can be used in other dishes

Remaining stock will keep 2 to 3 days in the refrigerator or can be frozen.