Tie the parsley, oregano
and thyme with kitchen twine to create an herb bundle. Place the chicken, celery, carrots
, herb bundle, garlic, lemon
and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts. Bring to a low boil, reduce the heat and simmer
1 hour and 15 minutes. Remove the chicken, strain
and return to stove top. Season the stock with salt.
Bone and skin the chicken and shred
the meat with a knife or tines of 2 large forks. Combine the light and dark meat.