simmer 1 whole chicken with 4 stalks of scallion and 2 medium size cut onions with kosher salt and cayenne pepper until the meat is tender, about 40 minutes, depending on the size of the chicken and the quality; when the chicken is done, remove from stock, let cool enough to handle, remove all meat and skin (optional) from the bones, discard the bones, shred the meat, strain the stock; should you have more than 1 qt of stock, reduce to 1 qt