Preheat oven to 325 degrees. Place entire chicken, cut up onion & carrots into Dutch oven. Add enough water to cover chicken ¾ of the way. Sprinkle with pink Himalayan salt. Cover and bake in oven for 4-5 hours basting every hour until chicken is falling off the bone.
Take chicken and strain veggies out from broth. Strain broth using large mesh strainer. Pour broth into smaller containers and freeze once cooled.
Cut chicken into smaller portions and freeze.
You can then use the broth as a base for soups or mix with dried out bread chunks to make stuffing.