place raw chicken pieces into dutch oven
add onions, celery, carrots, chicken, water oragano, bay leaf, salt and pepper. boil for 2 hours.
let cool
discard, onions, celery, carrots, chicken bones and skin
strain broth using a cheese cloth
broth can be used immediatly to make soup but it's best to refridgerate overnight in order to solidify the fat
if stock is refridgerated, skim off hardened fat before using