1 lg. roasting chicken 4 to 5 lbs.
2 med. onions
2 lg. carrots
2 celery stalks
1 green bell pepper, halved
1/2 c. parsley sprigs
6 whole cloves
2 bay leaves
1 tsp. salt
1/2 tsp. white pepper
12 to 14 c. water

Place chicken in large pot with the remaining ingredients water should cover chicken completely. Cover bring to boil and simmer for 2 hours, skimming off froth as it forms on top. Remove chicken, allow to cool, remove meat and skin, reserving the meat for another use. Return bones and skin to pot and simmer for 2 hours. Strain stock through sieve into a bowl, pressing put excess juices with rubber spatula. Chill stock in refrigerator and skim off fat. Transfer to 1 quart containers, will keep for 3 months in freezer.