Chicken Stock or Broth for Using for Soup

So, the weather is feeling like fall, football is on, and it is time to get some chicken stock made for freezing.  We use it to saute' veggies in and as a base for many kinds of soup.  My stepdad (Chubs to those of you that know him) makes this regularly, and I carry on the tradition.  

Ingredients:

The bones, skin and any meat left clinging on the carcass of one chicken (I use one of the rotisserie chickens we have picked clean) You can also save up bones and skin in the freezer from several smaller meals and when you have the equivalent of one whole chicken, use that.

4 Quarts cold water
8 peppercorns
2 bay leaves
1 teaspoon thyme
6 whole cloves
6 sprigs parsley
1 chopped up whole onion, skin and all
3 ribs celery cut up into chunks, you can use the leaves, too
2 medium carrots, cut up into chunks
Salt and pepper to taste.  I like a lot of salt to give it flavor
1-2 cloves of pressed garlic, skin and all

Preparation:
Simmer everything in a large stock pot for about an hour.  Remove any scum that forms on top and discard.  Turn down to a low simmer and cook for about three hours, until reduced by half.  Strain into a big bowl, keeping just the liquid.  Refrigerate covered overnight.  In the morning, the fat will be floating on top. Skim it off (I use a big spoon) and separate into quart (or a serving size appropriate for your use) containers and freeze.