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Place breasts in an 8 to 10qt pot, add carrots and diced onions.
Wash and cut 4 celery stalks into 2 inch pieces, add to pot, include leaves. Fill with water to 1 inch from the top of the pot. Add 2 TBS salt and 1 TBS pepper. Simmer on medium heat for 2 to 4 hours. The longer you cook it the better the broth will be. You cannot overcook the chicken. Where possible always use bone-in breasts, the flavor is so much better. Meanwhile, dice the remaining 4 stalks of celery, very small. Using tongs, remove the cooked breasts, careful because they will fall apart. Place each on a large cutting board. Pull the bones out and toss back in the pot. Be sure to get that little bone at the large tip of the breast (it is easy to miss). Continue to simmer the broth. Once the chicken has cooled, dice or shred very small and put in a large mixing bowl. Add the Dukes, celery seed and the celery, mix well. Salt and pepper to taste. Cool at least two hours to overnight before serving.
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Chicken Broth- You can continue to cook the veggies and bones for a couple more hours to get a more rich sauce. With a helper, if possible, use a handheld small hole strainer to pour the chicken broth through into bowls. Taking care to periodically dump the strainer as it fills with veggies and bones left in the broth and continue to strain. Put the soft bones and veggies down the disposal if you have one.
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