Ingredients

• Two 4-pound whole chickens
• 1 teaspoon whole black peppercorns
• 4 cloves garlic, crushed
• 2 large fresh bay leaves
• 2 carrots, peeled and coarsely chopped
• 2 ribs celery, coarsely chopped
• 2 onions, peeled and quartered
• 1 lemon, sliced
• Herb bundle of fresh parsley, rosemary and thyme
• Salt

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Instructions

1. Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.