Delicious chicken broth for soup

Ingredients:

• 2 kg of chicken backs
• 1 large onion, cut into 4 pieces
• 4 carrots, peeled and halved
• 4 celery stalks, cut in half
• 1 leek (white part only), halved lengthwise
• 10 fresh sprigs of thyme
• 10 fresh sprigs of parsley
• 2 bay leaves
• 8-10 black peppercorns
• 2 whole cloves garlic, peeled
• 8 liters of cold water

Preparation:

1. Place the chicken, vegetables, herbs, and spices in a 12-quart (12-liter) saucepan. Place the steamer basket directly on top of the ingredients and fill with water. Heat over high heat until bubbles begin to rise to the surface. Reduce the heat to medium to maintain a gentle simmer. Skim off any foam with a spoon or sieve every 10-15 minutes during the first hour of cooking and twice during the next two hours. Add hot water as needed to keep the bones and vegetables submerged. Simmer for 6-8 hours.
2. Strain the broth through a fine-mesh sieve into another large saucepan or heat-resistant container, discarding the rest. Chill immediately in a large portable cooler with ice or a sink filled with ice water to below 4°C (39°F). Refrigerate overnight. Skim off any solidified fat from the surface of the broth.
   Exit: 4.5 l.
3. Ladle the broth into soup bowls, add cooked vegetables or meat and microwave.
   
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4. Store the broth in a lidded container in the refrigerator for 2-3 days or in the freezer for up to 3 months. Bring to a boil before serving.