This recipe is based on one by my friend Eric Wagoner in Athens, Georgia. Feel free to add a couple of carrots or celery ribs to the broth and discard them with the chicken bones when you pull the meat. I like to use chicken parts with the bone in here because the bones enrich the broth, but if you have it you could use a good chicken or turkey stock (this page) instead of the water and substitute boneless thighs; then you could just shred
