Chicken and Noodles

1 - 3 to 5 pound whole chicken
2 celery stalks, halved
2 carrots, peeled, halved and quartered
1/4 of whole onion, sliced thick
2 sprigs of rosemary
2 sprigs of thyme
1 tsp. salt
1 tsp. pepper

Gravy:
4 TBS butter
4 TBS flour
2 to 3 cups of chicken stock

4 cups cooked Noodles
Mashed potatoes

In a large pot put the chicken and vegetables in, sprinkle all with the salt and pepper and cover with water. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Remove the chicken and let cool. Strain the stock through a wire mesh strainer to reserve the liquid and let cool, discard the vegetables and herbs. Pour 2 to 3 cups of the stock into a container to use for the gravy, pour the remaining stock into an airtight container, place in the refrigerator and use within 2 weeks or store in the freezer for up to six months.
Once the chicken is cool enough to handle, shred and set aside. In a large pot, add the butter and melt, add the flour and stir to combine for one minute. Pour 2 cups of the stock into the butter/flour mixture and whisk until it thickens, if needed add more stock to thin down. When desired thickness is reached, add the shredded chicken and cooked noodles, season with more salt and pepper as needed. Reduce heat to simmer for a few minutes. Serve over mashed potatoes.