Place the chicken in a large stockpot. Add the celery
, onion, garlic, lemon, bay leaf, peppercorns
and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer
. Simmer 60 to 75 minutes, then cool the chicken
in its stock. Strain
. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.