As mentioned above don't boil it. I actually cook my chicken below a simmer for a longer period of time.
Put chicken into a pot with carrots, celery, onion, peppercorns, and a bit of fresh parsley. Pour in cold water until it just covers the chicken. Put the pot onto the stove and cover with lid. I personally bring the heat up just to where you see a few tiny bubbles, not a regular simmer. This also helps keep the broth clear and not to get cloudy. I usually keep it on the heat for about 2 hours depending on the size of the chicken. The meat is so tender when it is done the legs usually fall off when removing from the pot.