First, I roast my two whole chickens in the oven. I always put in carrots, celery, onions, garlic, salt, and pepper. I put the veggies on the bottom, rinse my chickens off, put them on top, drizzle with olive oil, and then add the salt and pepper. Bake at 325 until cooked all the way! No one wants raw chicken!
When it is done in the oven, pull it out and let it cool. Leave the veggies and juice one the roaster. I remove the chicken to a platter and halve them so I’m not burning myself when I am picking them apart! As I pull the meat off, I throw the bones and skin back into the same roasting pan I used to cook them. After I finish with the meat, I add fresh veggies, seasonings, more salt and pepper (that is the above photo!). Add water to raise the liquid level even with the veggies and chicken bones.
Bake at 325 for HOURS. I don’t time this; I go more on the color of the liquid— rich and golden. When it’s ready, remove from the oven and let cool. I have a big pot with a strainer that I use to strain it like this: