Cut the onions into quarters, the carrots, and the celery into large chunks.
Place one of the onions, 2 cloves garlic, and half a lemon into the cavity of the chicken.
Place the chicken into a large pot or dutch oven and add the rest of the vegetables, fresh herbs, bay leaves, peppercorns, and salt. Add enough water to cover the chicken.
Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat down to low-medium and simmer partially covered for 1.5 to 2 hours.
Remove the chicken and allow to cool before removing the meat from the bones.
Strain and reserve the broth for later use.
Use the chicken meat in sandwiches, salads, wraps, or serve as is with a healthy side dish.
