Emirati Style Yellow Chicken Stock - cooking recipe

Ingredients

2 -3 baby chickens (approx 600 grams each)
2 tablespoons turmeric powder
1 dried black lemon, poked (loomi aswad, dried black lime)
4 cloves
5 cardamom pods, partially opened
7 black pepper, balls
1 tablespoon whole cinnamon bark
2 tablespoons salt
2 onions, peeled and halved
2 carrots, cut in chunks (optional)
2 celery, stalks (optional)
water

Preparation

Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
Add all of the remaining ingredients.
Boil until the chicken is done, about 45 minutes.
Remove the chicken from the stock & strain stock through a sieve to remove spices.