Place a vertical roaster in an 8¼" x 8¼" x 2½" square glass baking dish.
Clean the chicken "innards" and place in a 1-quart pot with 2 cups water, 1 tablespoon Worcestershire Sauce, 1 tablespoon Teriyaki Sauce, ½ teaspoon salt, ½ teaspoon ground pepper. Cover and cook on lowest possible flame for 1 hour.
Place chicken on vertical roaster.
In the glass baking dish, pour 1 cup water and the remaining Worcestershire and Teriyaki.
Cook until wings are VERY dark, but not burned (about 40 minutes); basting every 7 - 10 minutes.
In an 8-quart pot, place remaining water, salt, pepper, celery, carrots, onion, garlic and shallot and set on high heat.
When chicken is done, set aside to cool.
When the innards are done, add the broth to the main pot. If you like innards, enjoy them; if not, discard them (or send them to me).
When chicken is cool enough to work with, remove the skin and set aside.
Remove all the meat from the bone, and cut into bite-sized pieces.
Set the bones aside.
Add chicken to the "broth", and reduce to medium-low heat.
Wrap the skin and bones in cheesecloth, tying the cheesecloth as you would a tourniquet; basically bring all four corners together and tie.
Place skin and bones in broth and simmer for 3 hours, keeping an eye on the level in the pot. Add water as needed.
Remove skin and bone cheesecloth and discard (cheesecloth can be washed and reused if desired).
If you want to use Homemade Chicken Broth in the future, save what you don't use, chill and skim. Alton Brown would be proud.
This is not Campbell's soup, but then Mr. Campbell didn't grow up with a Jewish grandmother.
I do hope you enjoy it. Please do me the honor of rating it.