2  garlic cloves, halved
1  bay leaf
1 tablespoon dried thyme
1 teaspoon dried tarragon
2 tablespoons black peppercorns
4  large onions, chopped
2  celery ribs, chopped
1  medium leek (white part only), chopped
3 pounds chicken bones or 3  carcasses
3  quarts water

Place the garlic, herbs, and peppercorns in a 10-inch piece of cheesecloth and tie with a 3-inch piece of butcher’s twine to make a sachet; this makes removing them much easier.

Heat a large stockpot over medium heat and add the vegetables. Cook, stirring occasionally to prevent scorching, until the vegetables are softened, 3-5 minutes. Stir in the chicken bones and herb sachet. Add enough water to cover the bones and the vegetables. Bring contents to a boil, reduce heat, and simmer uncovered for 4 hours. Use a slotted spoon to skim off any impurities, such as foam and fat, throughout the cooking process.

Strain stock through a colander lined with cheesecloth or through a fine mesh strainer, discarding the bones and vegetables.

Use the stock immediately or cool down in an ice bath. The stock will keep for 1 week in an airtight container in the refrigerator or up to 1 month in the freezer.