How to boil, bone and save the broth.
It’s a simple process, but it takes time.
If you have a big enough pot, just put the chicken in the pot, cover it with water. If you need to, you can cut it into big pieces. Leave an inch of water above the chicken in the pot.
Add a quarter of an onion, some celery ends that don’t look all that great and a spoonful of chicken base. Bring it to a boil and skim the scum off the top. Let it cook for 20 minutes. Use your thermometer and check the temp of the meat in the thickest part.
The chicken is done cooking when the temperature reaches 165 degrees. Take the chicken out and let it cool down. It’s easier to pick the meat off the bones when the chicken is still warm. Cut it up and store it in the fridge or freezer until you need it!
As you pick the meat off the bones, place the bones back in the broth. Simmer the broth for an hour, letting it cook down. Strain the bones and vegetables out of the broth and store in containers in the freezer until you need them.
Don’t forget to make a wish, with the wish bone! 
