Chicken Broth

2 Tbs. butter (or margarine)
2 cloves chopped garlic
1 leek
1 stalk celery (sliced thin)
1 carrot (sliced thin)
4 - 5 pound stewing chicken

A Regular Guys Recipe

4 quarts water
1 Tbs. salt
1 tsp. pepper
2 whole cloves
2 bay leaves

Heat butter in a large (6 to 8 quart) dutch oven.  Saute garlic, leek, celery and carrot in butter.  Brown the chicken, turning several times.  Add remaining ingredients.  Heat to boiling then reduce heat, cover and allow to simmer for about an hour.  Skim the fat from the top of the broth from time to time. 

Remove the chicken and when it is cool enough to handle remove the skin and bones and discard them.  Put the chicken meat back into the broth, heat to boiling, then reduce heat, cover and simmer for another hour.  Strain the broth and it is ready for soup.  It can also be frozen for future use.