Prepare chicken by removing neck, liver, and heart from inside cavity.  Rinse chicken with cool water.

Halve onion leaving onion half intact.  Halve celery and carrot to ensure an easy fit in the pot.

In a large stock pot or Dutch oven add all ingredients, making sure chicken is covered with at least a ¼ inch of water.

Bring to a boil over medium-high to high heat.  Reduce heat to medium to maintain a low boil.

Using a spoon, skim any foam that forms on the surface of the broth, skim for about 5 minutes.  Additional water may need to be added to ensure the chicken is covered.

Cover pot and cook for 2 hours, maintaining a low boil.

Turn off heat and remove the lid, allow to cool for at least 20 minutes to make it safer to remove chicken and strain broth.

Remove carrot, celery, onion, and what herbs you can and discard.  Carefully remove the chicken from the pot.  Chicken will most likely not remain intact when removed from the pot.  Using tongs remove each leg quarter then remove the breast, place meat in a bowl or dish to drain.

Place strainer in a large bowl or pot, large enough to hold the broth, about 8-10 cups.  Strain broth to remove any debris.

Pour broth into jars or freezer safe containers, makes about 2 ½ quarts/ 10 cups.  Store broth in the refrigerator for a week or freeze for up to 6 months.