1 chicken cut into pieces (or leftover carcass)
1 onion cut in quarters
2 carrots washed and cut into 3-inch pieces
2 celery stalks washed and cut into 3-inch pieces
1 head of garlic cut in half
2 tablespoons whole pepper corns
2 teaspoons salt
2-4 whole cloves
Herbs (thyme or sage or parsley)
Cold water to cover
Place all the above ingredients in a large stock pot. Bring to a boil and then reduce heat to a simmer for 1 hour. If you are using a chicken, remove the cooked chicken from the pot and allow to cool. Continue to reduce the broth for another 45-60 minutes. Allow the stock to cool for 20 minutes and then strain the remainder of the chicken and vegetables from the stock. I like to put the bowl into the refrigerator at this point and let it chill. Then the solidified fat is easy to scrape off the top. Put the stock in plastic containers and freeze until needed.
Remove the meat from the cooled chicken to be used in soup, salad, or any other recipe that calls for cooked chicken.