Thanksgiving: Chicken or stock modified from Williams Sonoma

Ingredients

4 lbs. whole organic chicken, make sure to remove gizzards and neck from cavity, if present
16 cups water
4 celery stalks, cut into pieces (you can use the celery trimmings that you aren't using for the dressing)
2 large onions, quartered
2 bay leaves
6 fresh thyme sprigs or 1 tsp. crushed dried thyme
6 large fresh parsley sprig
Peel strips from one lemon (2 inches long and 1/2 inch wide
1 tablespoon salt, or to taste
1/2 tablespoon pepper, or to taste

Place chicken in a large pot with water. Wrap vegetables and herbs in a cheesecloth and add to pot. Season with salt and pepper. Bring to a boil over high heat, regularly skimming off the froth from the surface. Reduce the heat to a simmer until the meat is falling off the bones, about 1 1/2 hours.

Remove from the heat and strain when using on dressing and when making gravy.