Large stock pot
1 4-5 lb whole chicken, preferably free-range or organic (it just so happened this was on sale otherwise I usually use less expensive cuts such as legs or split breasts, the key are good bones)
2 large onions cut in half with peel on
3-4 unpeeled carrots cut in half
3-4 stalks of celery cut in half
1 bunch of garlic cut length-wise
3-5 springs of parsley
3-5 springs of dill
3-5 springs of thyme
3-5 springs of rosemary
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
1.) Thoroughly rinse chicken and place in large stock pot that will hold at least 10 quarts of water
2.) Place all remaining ingredients and cover with very cold water until all ingredients are covered by water by at least an inch.
3.) Place on medium heat and bring to a slow boil, skimming as needed. Then reduce heat to and simmer for 2 and a half hours.
4.) Strain mixture and bring to room temperature. Use in soup or refrigerate for up to 3 days or package and place in the freezer.