1 (4-5 lb) whole chicken, rinsed, giblets and excess fat discarded
1 large onion, peeled and quartered
2-3 stalks celery, cut into 3-4-inch lengths (including any leaves)
1 bunch flat leaf parsley, rinsed (use stems, too)
salt (to taste)
6 black peppercorns
2 bay leaves
water
5-6 potatoes, peeled if desired, cut into bite-sized chunks (any kind) or cooked rice

Procedures :
1. Place chicken in 6-8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves. 2. Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface. 3. Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer). 4. Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime. 5. Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat. 6. Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low. 7. Taste and correct seasoning. 8. If using potatoes: about 30-45 minutes before serving, strain broth through several layers of cheesecloth. Discard vegetables and bones. Clean pot to remove particles. Return broth to pot, add potatoes and chicken meat, and bring to simmer. Simmer about 20 minutes or until potatoes are tender. 9. If using rice: about 15-20 minutes before serving, strain broth through several layers of cheesecloth. Discard vegetables and bones. Clean pot to remove particles. Return broth to pot, add chicken meat, and bring to simmer. Simmer about 10 minutes or until chicken meat is heated through. Place rice in bowls; ladle soup over rice. 10. This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.
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