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1
Remove the giblets from the chicken and reserve for another use.
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2
Rinse the chicken well and trim off all excess fat.
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3
Cut the chicken into 6 pieces and place them in a large soup pot.
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4
Stud the onions with the cloves and place them in the pot, along with all the remaining ingredients.
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5
Add 12 cups water.
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6
Bring to a boil over high heat, skimming off any foam that rises to the top.
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7
Reduce the heat and simmer, partially covered, until the chicken is cooked through, about 1 hour.
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8
Remove the chicken pieces from the pot.
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9
If it is not a stewing hen, which would be tough, reserve the meat for another use.
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10
Discard the large vegetables and strain the broth through a fine-mesh sieve into a bowl.
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11
Adjust the seasonings if necessary.
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12
Allow the broth to cool to room temperature.
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13
If the broth is to be used immediately, allow the fat to rise to the surface; then degrease the broth by skimming off the fat with a metal spoon or by pouring the broth through a gravy separator.
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14
If it is not for immediate use, transfer the broth to a storage container and refrigerate it, covered, until the layer of fat has solidified on top, 4 hours or overnight.
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15
Remove the fat before using.
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16
Refrigerated, the broth will keep for up to 4 days; frozen, for up to 3 months.
