Method:

Wash and drain the hicken carcass and bones, trim off excess fat then cut in small pieces and place in a saucepan. Roughly chop the vegetables and add to the chicken along with the water and the bouquet garni. Bring to a boil slowly, skimming off the impurities as they rise to the surface. Simmer partially covered, over low heat for one hour. Skim frequently. Remove from heat and let cool then refrigerate overnight. The following day remove any fat congealed on the surface then slowly bring it back to a boill and skim off any impurities that rise to the surface. Simmer for 5-10 minutes and strain through cheesecloth.

This is an absolute staple in the kitchen and should always be kept on hand. It freezes well.