Poached Chickens and Boiled Chicken With Carrots are two recipes with positive reviews at FoodNetwork.com and NYTimes.com. Both entail cooking a whole chicken in lots of water with aromatics and vegetables.
To make Rachel Ray's Poached Chickens, add 2 4-pound whole chickens to a large stock pot or one chicken to two separate medium stock pots. Add the slices of 1 lemon, 2 peeled and quartered onions, 2 coarsely chopped celery ribs, 2 peeled and coarsely chopped carrots and 2 large fresh bay leaves. Toss in 4 cloves of crushed garlic, a bouquet garni and 1 teaspoon of whole black peppercorns.
Pour in enough water to cover the chickens, bring the water to a boil, reduce the heat to low, and simmer the chickens for about one hour and 15 minutes to one and a half hours. Strain the stock, remove the skin and bones, and pull the meat into bite-size pieces.
For the New York Times recipe, Boiled Chicken With Carrots, place one whole 3- to 4-pound chicken into a casserole dish with 1 1/2 to 2 pounds of large carrots, 4 small peeled onions, 2 sprigs of rosemary and 2 leeks. Add 4 cloves of garlic, a bouquet garni, and coarse salt and freshly ground black pepper to taste. Cover slightly with 4 to 5 pints of chicken stock. Bring the stock to a boil over medium high heat, and skim off any foam. Gently simmer the chicken for about one hour. The full recipe and serving suggestions are available at NYTimes.com.