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Chicken Broth

Thoroughly wash in cold water and drain two pounds fresh chicken bones. Chop very finely, then place in a saucepan with three quarts cold water. Set the pan on the fire. Season with one and a half teaspoons salt and half teaspoon white pepper; as soon as it comes to a boil skim off the scum from the surface. Add one sliced carrot, one sliced onion, two sliced leeks, two branches celery, two branches parsley, one bay leaf, one clove and a sprig thyme. Cover the pan and let gently simmer for one hour and a half. Skim the fat from the surface, strain it through a cheesecloth into six cups and serve. N. B. As you have the capon broth left over from yesterday, use it in place of the water, but do not season again.