Place the chicken carcass in a large soup pot.

Cover the chicken with water.

Prick the whole peeled onion with the cloves.

Add the onion to the water.

Toss in the carrots, celery (or bouquet garni), garlic, salt, and peppercorns.

Place the pot on medium heat and bring the broth to a boil.

Turn down the heat to a simmer.

Place a lid on the pot, leaving it slightly open.

Simmer the stock for 2 to 3 hours.

Add more water if the pot boils too hard and loses water.

Skim any scum that forms on the surface of the broth periodically, especially at the beginning.

Remove the stock from the heat and allow to cool.

Strain the stock through a sieve and pour into freezer containers.

Chill the stock in the refrigerator to skim off the fat layer.

Freeze for up to two months. Mark containers with the amount and date.