Flame the chicken and wash it. Stick the cloves on the surface of the onion.
Place the chicken in a 4 quart stockpot. Add the vegetables.
Fill the pot with approximately 3 quarts of water. The chicken should be fully covered by the water.
Turn heat to high. Cover the pot and bring it to a boil.
When the water starts boiling, using a slotted spoon, skim away the foam that forms on the surface. Cook until the chicken is tender.
Remove the chicken from the pot and set aside. The boiled chicken can be used later for some wonderful recipes.
Filter the broth through a fine strainer to remove all the small particles to clarify it. Let the broth cool to room temperature.
When the broth is cold, the fat will solidify on the surface. Remove most of the fat from the surface of the broth with a slotted spoon. Set the broth aside to use in your soups or other recipes.