Ingredients:

• 2 stalks celery, quartered
• 1 large carrot, quartered
• 1 onion, quartered
• 1 head of garlic, halved horizontally
• 5 to 7 fresh parsley sprigs
• 8 to 10 thyme sprigs
• 2 bay leaves
• 10 to 15 peppercorns
• 2 teaspoons kosher salt
• 3 ½ to 4 pounds bone-in, chicken pieces, a mixture of dark and light meat 10 cups cold water

1. Add all ingredients except water and chicken to large stock pot.
2. Cut up chicken into pieces and add on top of other ingredients in stock pot. Add water.
3. Bring to boil and reduce to a simmer. After 25 minutes remove chicken breasts and pull meat.
4. After 30-35 minutes remove dark meat and pull meat from bones. Bones can be added back to broth if desired or stop right there and strain. Discard vegetables (they’ve given their all). Save meat and broth for soups etc.