the chicken innards from the cavity and set aside. Wash the
chicken with cold water inside and out.
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.
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.