Preheat oven to 375 degrees F.
Place chicken in 5 1/2 qt. Le Creuset Dutch Oven and rub all over with softened ghee
Sprinkle with generous amounts of salt and pepper to coat.
Place onion, carrots, celery and garlic around the chicken.
Roast, uncovered, for 1.5 hours.
Remove from the oven and place on the burner.
Add chicken cooking broth and turn the heat up to high.
Add rosemary, thyme, sage, bay leaf, oregano, peppercorn.
Bring to a boil and then reduce to a simmer and cover.
Simmer (covered) as long as possible – ideally 2 hours.
Remove chicken and set aside to cool slightly.
Strain broth and discard the cooked vegetables.
Place strained broth back in your dutch oven.
Once chicken has cooled enough, remove all the meat and place it in the broth (Note: depending on how big your chicken is, feel free not to use all the chicken if you feel the chicken-broth ratio is off).
Once the chicken meat is back in the broth, add your onion, celery, carrots and bay leaf.
Add salt and pepper, to taste, a pinch at a time.
This would also be the time to add any other ingredients you want (sweet potato, turnip, parsnip or noodles.
Let simmer approx. 8-10 minutes or until your vegetables are cooked, but still firm.