Using a sharp paring knife and your fingers, remove the skin from the chicken and discard. Rinse the chicken inside and out under cold water and place into a large (at least 8 quart), heavy duty pot or dutch oven. Cover with cold water (about 5 quarts).

Place the lid on the pot, leaving it slightly ajar and bring the water to a boil over high heat. Reduce to a gentle simmer and cook, occasionally skimming off any white foam from the surface until there is no more foam. About 30 minutes.

Add the carrots, celery and onion to the pot along with 1 1/2 T of salt and 2 t of pepper. Simmer until the vegetables begin to soften and the chicken is completely cooked through. About 20 minutes.

Transfer the chicken to a rimmed baking sheet. Let it cool for 10 minutes. Meanwhile, continue to simmer the broth, partially covered. Pull the chicken meat from the bones, using your fingers, and shred into bite size pieces, discarding any gristle or fat. Set aside shredded chicken.

Return the chicken carcass to the pot and cook for another 30 minutes. If at any time the water level drops below the solids, add more water.

Remove the carcass from the broth and discard. Strain the broth through a fine sieve, pressing on the solids with a heavy spoon to squeeze out any remaining broth. Once done, you should have about 3 quarts of delicious homemade chicken broth.