In a large stock pot (about 6 quart size) place the whole hen and cover with good water by 1 inch.
Add all of the other ingredients to the stock pot.
Cook over medium heat and watch carefully. AS SOON AS the water begins to simmer, cut the heat to low. If this does not keep a simmer, then apply the lid. You can increase the heat until a small simmer is maintained.
Cook until the bird is cooked through and beginning to fall apart.
Carefully remove the hen and all of the veggies from the stock pot using a large slotted spoon.
Set the hen and carrots aside to cool.
Once cooled, pick the meat from the bird and cut the carrots into slices and then quarter those.
As the liquid in the stock pot cools, skim the fat from the top.
Replace the meat and carrots in the pot and heat over medium heat until all is heated through.
Serve with green garnish such as parsley or chives.