I use Jacques Pepin’s method found in Julia & jacques Cook at Home. He starts the whole chicken in cold water with aromatics. He removes the whole chicken after about an hour, just when it is cooked. My change to his method is, I then remove the meat as soon as it is cool enough, and then put the bones back into the stock and let it simmer for longer. If you simmer your chicken for 4-6 hours the chicken will be inedible.
I searched for his recipe on the web, and didn’t find it. Hold on… this is pretty close. Just omit the mushrooms.
http://www.recipelink.com/msgbrd/board_37/2011/JUN/1909.html
