1 whole 4.4 lb (2 kg) skinless chicken

2 cloves garlic, peeled and halved

1 onion, chopped

1 sprig fresh thyme

1 sprig fresh parsley

2 bay leaves

1 clove

1/2 teaspoon (2.5 ml) salt

1 teaspoon (5 ml) black peppercorns

12 cups (3 litres) cold water

Place all the ingredients in a large pot and cover with the cold water. Bring to a boil and simmer over medium heat for 1 hour and 30 minutes, skimming occasionally.

Remove the chicken from the broth and debone. Set the meat aside and discard the bones, vegetables and herbs. Strain the broth through a sieve. Allow to cool, then place the broth in the refrigerator to allow the fat to rise to the surface. Degrease the chilled broth before using or freezing.

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