Place chicken pieces, onion, celery, carrot, cloves, peppercorns and herb bouquet in large soup pot or Dutch oven.
Add 9 cups water (or enough to cover all ingedients). Heat on medium high till tiny bubbles appear at surface.
Turn down to low and simmer for 2 hours or until liquid is reduced by 1/3. While simmering it is ok if there is no bubbling of the broth.
Remove chicken and vegetables and strain liquid through fine mesh sieve.
Skim any fat surface (can be helpful to put into refrigerator, once chilled the fat will congeal at the top and can be easily removed).
Store broth in airtight container in refrigerator for up to 1 week or freeze.
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