Place chicken
in a large stainless steel
pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the
stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place
stock in a
jar or covered container
in your refrigerator