• 1 Whole chicken (5 pounds)
• 14 Cups water
• 2 Celery stalks, quartered
• 1 Large onion, sliced
• 2-3 Cloves garlic, crushed
• 2 Carrots, cut into quarters
• 6 Sprigs of fresh Italian parsley
• 1 Large bay leaf
• 20 Whole black peppercorns
• 1-2 Teaspoons salt

     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.