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