| 1 | Each | Chicken, Whole | About 5 Pounds |
| 4 | Medium/Large | Carrots, Bite size pieces | |
| 2 | Medium/Large | Onion, Baseball size | |
| 6 - 10 | Cloves | Garlic | |
| 4 | Stalks | Celery | |
| 1 - 3 | teaspoon | Salt | |
| 1/4 - 2 | teaspoon | Fresh ground black pepper | |
| 2 -3 | Each | Bay Leaves | |
| 1/4 - 1 | teaspoon | Thyme | |
| Water, To Cover Chicken |
| Remove inards and rinse Chicken ( leave whole ). Place chicken in large stock pot. Add all ingrdients, water last. Bring to a boil then reduce heat to about medium low and simmer for about 2 hours or until Chicken is tender. Allow chicken to cool, remove and discard the skin. Break Chicken into bite size pieces and return to stock pot. Season with salt and pepper as desired. Serve in a bowl with your favorite pasta noodles. Serves ?? depends on amount of water. |