Instructions: 1. Remove the chicken innards from the cavity and set aside. Wash the chicken with cold water inside and out.

2. Place the chicken in a large saucepan and add the water. Add the garlic, onion, bay leaf, parsley, celery, carrots, salt and black peppercorns. Bring the saucepan to a boil.

3. Simmer covered for 1 hour. Remove the cover and simmer for another hour.

4. Remove the chicken and vegetables from the broth. Allow for the broth to cool and strain through a sieve. Skim the fat from the surface when cooled. Freeze in serving size portions.

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