In a large soup pot or crock pot combine chicken and 10 or more cups of water.
Water should slightly cover the chicken.
Add celery and spices.
Heat to a boil then reduce heat to simmer.
Allow to slow cook for 4 hours.
Remove vegetables and chicken from broth.
Refrigerate stock and skim off the chicken fat.
Put through a strainer for a clear broth.
Save the chicken and make chicken salad or add to soups.
Makes multiple servings