Preparation:
Place the chicken in a pot and cover the water. Add the onions, garlic, carrots , celery, and bouquet garni, and salt and pepper. Bring to a boil over high heat. Skim off any scum that comes to the surface. Reduce heat and simmer for four hours. Strain stock through a strainer. Degrease with a ladle (the fat, after it comes to surface). Serve and enjoy.
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