Stocks- The key of great taste

I have provided a basic stock recipes, I suggest you try making it at lest once before using those canned stocks.The canned stuff is very convenient. I use it myself occasion. But making stock is not as hard as you may think. And the canned stuff is usually not much more than salty water.

Chicken Stock
1kg of chicken breast and chicken bones 
2L of water 
3 celery stalks, chopped
2-3 carrots, sliced thick, no need to peel
2 yellow onions, peeled and quartered
1 bay leaf( optional)

First, clean up the chicken bones and chicken breast.Put the chicken breast and bones into a pot of boiling water to wash of the blood and smells.Just for a minute.Bring up the chicken and pour it into 2L of water and start boiling.Add in celery, carrot,onions and bay leaf(optional) and simmer for 2-3 hours with medium/low fire.Strain out the meat , bones and veg and that's it. The stock is ready to be used!!
(No msg, no preservative, no colouring, no salt)= healthy

Anything unclear please leave a question. Thanks.