Purchase a hen already ready for cooking.
Discard all of the fatty parts and if any feathers remain stuck to the skin pass it over the stove flame.
Then chop and wash the vegetables; place the entire hen into a large pot with at least 2-3 litres of water.
If there’s high calcium content in the tap water and you want a truly perfect broth, use bottled mineral water.
Add the bay leaves, garlic, carrots, celery, parsley, and the onion into with you’ve inserted the cloves.
Then add a small quantity of salt and the peppercorns.
As it boils, use a slotted spoon to skim off any impurities that rise to the surface.
Once the necessary time has passed, remove the hen and the vegetables and strain the liquid through a sieve.
Let the broth cool completely so that the fat rises to the stop.
Once it solidifies, skim it off.
Now your broth is ready.
You can drink it plain, or else use it to make tortellini, soup, or anything else you fancy.