In a large pot, add the whole chicken.

Then add the carrots, celery, onion, garlic, bay leaves, peppercorns, and thyme.

Add enough cold water so that the chicken is completely submerged in water, about 2 inches about the top of the chicken (about 12-16 cups depending on the size of your pot).

Cover pot, and bring water to a simmer over medium-high heat. Avoid boiling water which can cause cloudy broth.

Once simmering, turn to medium-low heat and let simmer for 2 hours, covered. Halfway through, skim off any foam/impurities and push down the chicken if it starts to float.

At 2 hours, use a slotted spoon to remove all of the vegetables, herbs, and peppercorns. Use tongs to remove the chicken and bones (it will fall apart into chunks). Set those aside to use however you’d like!

Add 1 teaspoon of salt. Stir until dissolved. Taste and add ½ teaspoon to 1 teaspoon more salt if desired, depending on your preference.

Pour broth through a fine mesh sieve or cheesecloth into a large, heatproof bowl or other pot.

Use broth right away or let cool at room temperature for 90 minutes before refrigerating, uncovered, until completely cooled. Fat solids will rise to the top once chilled. Skim them off before storing or freezing.