Shredded Chicken Sandwiches

Rinse out the chicken and put in a stockpot with the carrot, celery and onion. Cover with water and add salt and pepper to taste. (I probably use about 1 tablespoon of salt and 1 teaspoon pepper.) Bring to a boil and simmer until the chicken is cooked. Remove the chicken from the pot (keep that broth!) and allow to cool to the point that you can handle it. At this point, I usually eat the carrot and throw away the celery and onion.

Stip the chicken off the bone, throw the bones and skin away and put into a 2-quart sauce pan. Cover compeltely with the chicken broth and set the pan on low heat. Let it simmer for the next 3 hours or so until the broth is all gone, stirring occasionally and breaking up the chicken. By the time the broth is all gone, the chicken will be in shreds and oh, so flavorful! Pile it onto sandwich buns and serve warm.

The leftover broth can be frozen, used for chicken noodle soup, risotto or whatever else sounds good to you.