Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and sauté for 2 minutes until garlic is golden. Add onions, carrots and celery. Season the vegetables with sea salt and freshly cracked pepper. Sauté for about 8 minutes.
Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, bring to a boil.
Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher’s twine. Add the bouquet to the pot along with the black peppercorns.
Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2-3 hours.
Strain the chicken broth through a cheesecloth. Hand pick the good chicken meat and set it aside (to be used for chicken soup or another recipe). Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.