Makes a full flavored stock that is low in calories, fat and sodium.

4 pound chicken or 4 pounds chicken bones
2 carrots, quartered
2 medium onions, quartered with skins and stuck with 2 cloves
2 stalks celery, coarsely chopped
1 washed leek, chopped
1 bay leaf, 1 sprig fresh thyme, 6 parsley sprigs, 6 peppercorns, and 3 whole garlic cloves.

Place the chicken or bones in a large stockpot with water to cover well. Bring to a simmer, skimming as necessary to keep broth clear of scum.

Add the vegetables and simmer very gently, uncovered, for about 3 hours, skimming periodically. If using a whole chicken or parts, Remove the chicken meat from the bones when they are cooked through and tender, leaving the bones in the pot. Add water if necessary to keep ingredients covered, if you want a clear stock, do not allow it to boil!

Taste and adjust as needed (add salt, simmer longer, or add water)

Strain the stock through a sieve and chill. When cold you can scrape the fat off of the top if you like. Use within two days or freeze.