Serves 6-8

1 5-6 pound roasting chicken

1 gallon water

3 cups chopped celery

3 cups chopped carrots

3 cups chopped Vidalia or sweet onions

1 small bunch parsley

1 small bunch thyme

3 bay leaves

3 tablespoons kosher salt

¼ cup black peppercorns

Directions:

Remove the chicken from its packaging and rinse thoroughly under cold water. Split the bird in half, and place in a large soup pot. Place 1 gallon of water over the chicken, then add the remaining ingredients.

Place the pot on the stove over low heat. This is very important- the stock should never come to a boil, or the stock will become cloudy.

Let the broth continue to simmer for four hours.

After cooking it has completed cooking, set aside and let cool for 30 minutes.

Strain the broth, reserving the cooked chicken.

At this point, you can use the broth immediately, or freeze it.