Place chicken bones in a large pan with water, garlic, leek, celery, parsley, thyme and bay leaf.
Press cloves into one piece of onion and add to pan together with rest of vegetables.
Bring to a boil and add pepper and salt. Reduce heat and continue for 2 ½ to 3 hours more.
Skim froth that rises to the surface.
Strain through a fine strainer. Cool and remove fat from surface.
This stock can be frozen and used as needed.
If a more concentrated stock is desired, return to heat and reduce more.
Yields approximately 8 cups of stock