1. Place the chicken carcass and legs in a pot; cover with cold water and bring to a boil; skim the surface and add the aromatics (vegetables and spices); simmer for at least 1 hour until the legs are cooked and fall apart on their own. 
2. Remove the chicken carcass and legs; cool; remove the meat from the bones. 
3. Strain the broth; cool. 

Clarification

1. Cut the vegetables for the clarification into tiny dice; combine with the beaten egg whites and a grinding of pepper.    
2. Pour everything into the cold broth. Return the pot to the heat and stir regularly with a skimmer so that the egg white mixture doesn't stick to the bottom. Once it just begins to boil, reduce the heat and allow to simmer gently for 20 minutes; pour the broth through a fine layer of cheesecloth.   

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