Gosh there are a zillion recipes. I start with an older chicken, whole, take out the gizzards or not, its a choice. My grandma never did. Cover with water or broth, add vegetables and seasoning of your choice. I use carrots, onion and celery and a bay leaf, although my grandma didn't use that. Salt and pepper to taste, other spices/herbs to taste, bring to boil, skim off residue, lower, cover, and simmer until done. I separate the vegetables, skin and bone the chicken, put the broth into something that is easy to get the fat off the next day, and then put everything back in. Noodles/rice, etc. to your preference. Sometimes I freeze half of it. The hardest part is separating the chicken from the skin and bones. But they are necessary for a rich broth.