1 lg. chicken
3 qts. cold water
2 stalks celery with leaves
2 carrots, peeled
2 cloves garlic
1/4 tsp. basil
4 peppercorns
1 tbsp. or less salt
1/8 tsp. black pepper

Place chicken and water in stockpot. Cover and simmer 2 1/2 hours or until chicken is tender and pulls away from bone, strain. Remove meat from bones. Refrigerate broth overnight.