1 chicken
Carrots
Celery
Parsley
Onion
Salt and pepper to taste

Wash chicken inside and outside with cold, running water. Wash giblets (no liver). Lightly salt bottom of kettle and inside of chicken. Place 1 carrot, 1 celery rib, 3 to 4 sprigs of parsley, and a thick slice of onion in the cavity of chicken. (Prick onion so it will float in soup.)

Place remaining carrots, celery, and parsley on bottom of kettle, chicken breast side down, and onions at side of chicken. Cover with cold water to within 3 inches of kettle top. Season with pepper and a little salt on back of chicken. Cover tightly and heat on medium high until broth comes to a boil. Lower heat to simmer for the next 3 to 4 hours or until meat is extremely tender. After the first hour, skim fat about every half hour if possible. After 2 hours, turn chicken breast side up and continue to simmer keeping kettle covered. To totally defat soup, make a day early, strain and refrigerate 8 hours, then lift solidified fat off the top.