Makes about 4 cups shredded cooked chicken
One 3- to 4-pound chicken with skin
2 teaspoons salt
6 ribs celery
1 onion, cut in half
8 to 10 fresh herb stems with leaves
2 carrots, peeled and cut in half
1. Rinse the chicken and pat dry. Place the chicken in a stockpot over medium-high heat and add enough cold water to cover the chicken by 2 inches. Add the salt, celery, onion, herbs, and carrots.
2. Bring to a simmer and cook, covered, 40 to 45 minutes if using chicken for soups (the chicken will continue to cook in the soup) or 50 minutes to 1 hour for salads and sandwiches. The juices should run clear when the chicken is pierced with the tip of a sharp knife in the thickest part.
3. Remove the chicken from the broth (strain, discard solids, and reserve the broth for another use) and place in a colander set, over a howl until cool enough to handle. Any juice that collects in the bowl can be added back to the strained broth.
