1 Whole Roasting free range organic chicken {around 4-5lbs}
3 carrots
2 medium onions
3 stalks of celery
Dried Basil, Rosemary, Oregano, Salt, + Pepper
Apple Cider Vinegar 
Water {Around 11-12 Cups}
Preparation
Rinse off your chicken put it in a big soup pot
This is where it gets easy.. Just chop your onions in quarters {No need to peel.. just as is} Cut the carrots in half and the celery, rinse and add it in {again no peeling needed at all}.
Top with your spices, I just did a good sprinkling of everything, DO NOT skimp on your salt, if you don’t add enough it’ll taste icky. Also add in a good splash of Apple Cider Vinegar
Top with water, It should more than cover your chicken {like maybe an inch or two above it}
Bring it to a boil, then reduce to low and simmer for about 3-3.5 hours {uncovered… if you start to get really low on liquid feel free to top with some more water}
When it’s done, pull out the chicken, get a big bowl and a strainer and strain the stock and, set aside to cool.
Then just shred all the meat with your fingers {or two forks} and put into separate bowl and then toss the veggies/carcass
When stock is room temperature, cover and put in fridge. Next morning, skim off fat and it’s done! Either put into containers to freeze and stick in the fridge to use soon!
