In a large stockpot, combine all ingredients. Add water to cover by 1 inch, and bring to a simmer over medium-high heat. Reduce heat, and simmer chicken is cooked through, about 1½ hours.
Remove chicken from broth. Strain broth, discarding solids; reserve broth. Let chicken stand until cool enough to handle. Discard skin and bones from chicken. Coarsely shred meat. Reserve meat and 4½ cups broth for Chicken Bog. Freeze any remaining broth for up to 6 months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chicken-bog/