Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially
covered for 2 - 6 hours, add pepper corns and garlic last hour. When
stock is done strain through a double layer of dampened cheesecloth
and refrigerate, covered, over night. Next day carefully skim off
fat. Stock will keep for about 3 days refrigerated or about 3 months
frozen.
