INGREDIENTS
6 lb whole chicken
2 cups onions, chopped
4 cups celery, chopped (about 1 bunch)
6 cloves of garlic, minced
4 cups of carrots, chopped into coins
2 bay leaves
1 tsp dried thyme
¼ tsp salt
¼ tsp pepper
1½ tsp dried parsley flakes
Water, as needed
salt and pepper to taste
Directions
Put your chicken into a large stock pot and cover with water. Add salt, bring to a boil, then lower heat to medium-low. Cover and cook for about 2 hours.
When the chicken is tender and just begins to fall from the bone, remove from pot and set on a sheet pan. As chicken cools, skim off excess fat that’s accumulated on the surface of the cooking liquid.
Remove as much meat as possible from the chicken then add back into the pot, along with leg bones, vegetables, garlic, and herbs. Do not cut the meat into chunks – let the meat naturally break apart as it continues cooking. If needed, add water until vegetables are just covered.
Bring to a rolling boil then lower heat to medium-low, cover and let it cook for 2 more hours, stirring occasionally.
Salt and pepper to taste then remove bones and bay leaves. Serve.