Place whole chicken in a dutch oven and add water until only 1″ of chicken still showing. Add a can of chicken broth, chicken broth cube and stir gently. Add onion , clove, garlic, 1 or 2 celery if you have them. Bring to a boil and then simmer 3-4 hours.
Put in fridge overnight to cool. Skim fat off, reheat & let cool, strain in a colander, keep broth in bowl below colander.
With your fingers or a fork, remove as much meat as possible from the chicken frame and use in other recipes.