Servings: 3 to 4

1 onion, quartered 1 onion, quartered
2-3 carrots, peeled and cut into chunks 2 to 3 carrots, peeled and cut into chunks
1 head garlic, halved at the circumstance 1 head garlic, halved at the circumstance
1 lemon, quartered 1 lemon, quartered
1 2 inch chunk of ginger, peeled and smashed with the handle of a knife 1 2 inch chunk of ginger, peeled and smashed with the handle of a knife
1 handful fresh thyme 1 handful fresh thyme
3-4 Serrano chiles, seeded 3 to 4 Serrano chiles, seeded
1 3-4 lb fryer chicken 1 3 to 4 lb fryer chicken

Add all ingredients to large stock pot and cover with plenty of water.
Bring to a boil over high heat, then reduce to a simmer, leaving partially covered for several hours or overnight.  The longer it summers the deeper the flavors will be. Salt and pepper to taste.
Strain all ingredients out of the liquid, first through a colander, then through a mesh strainer or cheese cloth. Discard vegetables. Clean chicken and reserve meat for another recipe. Refrigerate stock in glass jars for up to one week.