Chicken Pot Pie - cooking recipe

Ingredients

1 (4 to 5 lb.) stewing chicken or roaster
1 onion, coarsely cut
2 celery stalks, coarsely chopped
1 carrot, coarsely chopped
1 garlic clove, peeled
1 bay leaf
5 to 6 sprigs (about 2-inches long) of fresh thyme
1 tsp. pepper
water to cover

Preparation

Wash chicken and pat dry.
Remove giblets and neck.
Wash and dry.
Place chicken in a large Dutch oven or 8-quart pot.
Add vegetables, herbs, pepper and water to cover.
Remove giblets after one hour.
Cool and refrigerate.
Bring water to a boil; lower heat to simmer and cover chicken.
Cook about 2 1/2 to 3 1/2 hours until thick portions are fork-tender.
Remove chicken and strain liquid through sieve, reserving the liquid.
Cool chicken completely; cool and refrigerate the liquid.
When chicken is cool enough to remove meat, use fork or knife to remove skin and remove meat to a large container.
You should have about
5 cups of cooked chicken and 5 to 6 cups of broth.
Chicken should be refrigerated no longer than two days and the broth refrigerated no longer than one day.
Freeze separately if you don't use them immediately.