Homemade Chicken Stock

Cut 2 onions into quarters and press the cloves into the third onion.
3 onions, 3 cloves
Wash the leeks and cut them into large pieces. Peel and cut the carrots, peel the garlic, and wash the celery.
3 carrots, 3 leeks, 2 sticks celery, 6 cloves garlic
Place the whole chicken in a large stockpot and add all vegetables, herbs, salt, peppercorns, and water.
1 Whole chicken, 7 sprigs fresh thyme, 4 stems Fresh Parsley, 1 bay leaf, 1 teaspoons salt, 10 black peppercorns, 11 cups water
Bring slowly to a boil, then lower the heat and let it simmer gently for 1 hour. Skim the fat from the surface with a spoon while it cooks.
After 1 hour, remove the chicken and let it cool so you can use the meat later. Shred the cooked chicken and use it for soup or another meal.
Let the stock simmer for another 1½ hours on low heat so the flavor becomes deeper and fuller.
Strain the stock through a sieve to remove all solids. Cool it quickly, then store or freeze in portions.