Clean the chicken legs/thighs really well and pat them dry. Next, in a very large stockpot, place the chicken in there. Slice the red onion and place it in the pot. Add in the black peppercorns, cinnamon sticks, dried bay leaves and cardamom. Add in enough cold water to fill about ¾ of the pot with water.

Leave the pot uncovered and cook over high heat for about an hour and fifteen minutes. About halfway through, skim the scum (fat and foam on the surface) and place it in a separate bowl to dump.

After that hour and fifteen minutes or when the stock is done, strain the stock. Set five cups of stock aside. For the rest of the stock, use for soup recipe immediately or place in plastic storage tub, cover and freeze for later use.

Place the partially cooked chicken pieces from the stock in a large oven pan. Peel, wash and slice the potatoes into a medium thickness. Fry at 375°F for about five minutes or until slightly golden and partially cooked through.

Place on a paper towel lined plate to drain for a few minutes.

Place the potatoes in the pan with the chicken. Pour the stock that you set aside into the pan with the chicken. Season everything liberally with salt and black pepper. Pour the lemon juice and add the garlic in and mix slightly. Cover with foil and cook for about one hour at 400°F. Then, uncover the pan, turn down the heat to 300°F and cook for another 30-40 minutes.

Serve immediately!