1 large chicken
2-3 lbs carrots (to taste)
1-2 celery hearts or l large bunch (to taste)
1 head garlic
2 medium-large onions
mix of green herbs including basil, tarragon, rosemary, others of your choice.
olive oil
salt
water
12-16 quart stockpot -- if using the larger size pot, use the higher quantities of carrots and celery.
Dice the onion, and peel and crush the garlic. Saute the onion in the oil until transparent and sweet smelling. Add the garlic over med-high heat, and stir quickly for about 1 minute (do not overcook the garlic, but make sure it is heated through and releases its flavor. Add about 2 inches tepid (not hot) water to the bottom of the pot. Add the chicken. Peel and slice the carrots (1/2-1 inch), and slice the celery (same), and add to the pot. Add water almost to the top of pot (leave about 1-2 inches clearance), and a small handful (3-4 tbsp) of salt. Do not skimp on the salt now or the flavor of the soup will be affected later.
Turn the heat to high and bring the soup to a simmer. Turn down the heat to maintain a very slow simmer and skim as necessary. Most of the onions and garlic will come off with the scum -- this is fine. When the scum has stopped rising, add the green herbs -- be generous. If using oregano or parsley, do not add it at this time. Cook at a slow simmer for about an hour. Taste. If the flavor is thin, skim off the herbs, and replenish; if it is bland, add more salt. If it is too salty, don't worry. Cook about another hour. Remove from the stove and add the oregano or parsley now if you are using it. Allow to cool for a bit (the residual heat will bring out the flavor of the oregano and/or parsley), then refrigerate overnight.
The next day, skim off the (solidified) chicken fat. Most of the herbs will come with. The broth may have jellied, this is OK. Remove the chicken and strip the meat from the bones while the broth reheats. Return the chicken to the pot and adjust the salt if necessary (a signficant amount of the salt comes off with the fat). Add a small quantity of green herbs. Heat thoroughly but do not boil again. Serve when hot