Place chicken bones, etc., in soup pot with 3 quarts cold water. You may be able to get chicken backs & necks from your local grocery butcher, but otherwise use whatever you have available. Coarsely chop celery & carrots & onions. Add all ingredients to pot. Bring to a simmer, skimming off any foam, and cook for 2 hours. Be sure to skim off the froth that forms when the pot first comes to a simmer. Salt will be added when you use the stock in preparation of soups, sauces, pasta, etc.