Place the chicken in a large pot. Season with 1 teaspoon salt per pound of chicken. Add the onion, celery, thyme, garlic, bay leaves, and black peppercorns. Cover with water, ensuring the chicken is submerged if your pot allows it. You will need about 16 cups of water to cover the chicken. It’s ok if the very top of the bird is exposed.

Turn the heat on the pot to high and bring to a boil. Cover and reduce the heat to low. If you prefer a more reduced and intense broth, leave the pot uncovered as it simmers. Simmer for at least 1 hour 30 minutes or until the chicken is completely cooked.

Using tongs, carefully transfer the chicken to a large bowl and cool for 10-15 minutes.

Turn the heat on the pot to medium-high. Allow the broth to simmer rapidly, uncovered, for about 20 minutes, to reduce it to about 10 to 12 cups broth total. It will deepen in color and flavor. Adjust the heat as needed to keep the broth from reducing too much. See Note 1.

Carefully strain the broth through a sieve into a large bowl. Discard the spent herbs and vegetables.

Pick the meat from the chicken, saving the carcass and skin for stock if you like. Shred the meat with your fingers or dice it into cubes if preferred. Reserve for another use.

Allow the broth to cool completely. Once cooled, transfer to a storage container of choice. Refrigerate for 3 to 4 days or freeze for up to 6 months. Enjoy!