• 1 whole chicken (about 3 1/2 lbs.) rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head garlic, halved
• 1/2 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon salt

Directions:

• Place the chicken and all ingredients in a large stockpot
• Pour in enough cold water to cover chicken (too much will make it weak)
• Put the pot on the stove over a medium-high heat and allow to come to a boil
• When the water comes to a boil, reduce the heat to medium-low and simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done
• Once the chicken is cooked, carefully remove it to a cutting board or plate
• When the chicken is cool enough to handle, hand-shred the meat into a storage container; discard the skin and bones
• Carefully strain the stock into another pot to remove the vegetable solids
• Use the stock immediately, or refrigerate for up to one week after cooling. It can also be frozen for future use.

Makes approximately 12 cups (3 quarts)