Step 1

First, check if the chicken doesn't have any giblets in the cavity. If so, remove it, and set it aside.

Step 2

Use paper towels to pat-dry the whole bird, including the cavity. Take the giblets out of the small bag and pat-dry as well.

Step 3

Place the whole chicken and the giblets (except liver) in a large, deep stockpot—the chicken has to fit in the pot comfortably.

Step 4

If using, add either veggie scraps or freshly chopped vegetables and herbs like Rosemary or Thyme leaves, onions, carrots, leeks, and celery. I don't always add garlic, but that's an option too.

Step 5

Then add enough water to cover the whole chicken with a depth of two inches.

Step 6

Add one tablespoon of salt.

Step 7

Cover the pot and bring to a boil on medium/high heat. As soon as the water has come to a boil, immediately lower the heat to a very slow but steady simmer—a few bubbles should rise now and then steadily but gently. Then partly cover the pot.

Step 8

Cook for about 60 to 90 minutes or until the chicken is fully cooked and the meat almost falls off the bone. Turn over the chicken at least once during the cooking process.

Step 9

Now and then, you might see a froth (protein scum) coming up to the surface. Skim it off with a ladle and discard.

Step 10

When done and the chicken is very tender, use tongs (I also like to use a slotted spoon in the other hand to support the chicken from below) to transfer the whole chicken from the pot to a large bowl or shallow container. Cover and set aside until it's cool enough to handle.

Step 11

Strain the liquid through a sieve and discard any vegetables if used.

Step 12

You can use all or some of it to make a soup or reserve the broth for later.

Step 13

If you want to reserve it for later, transfer it to individual-sized airtight containers and allow it to cool first before storing it in the fridge or freezer.

Step 14

When the chicken is cool enough to handle, use your fingers to separate any chicken meat from bones and skin. Discard the bones and skin.

Step 15

Shred big pieces of meat with your hands into smaller chunks, or use a fork to pull the meat apart. Use the meat immediately to make a chicken salad or in sandwiches, or store it in airtight containers in the fridge for up to 3 or 4 days for later use.