Cut the chicken up into 4-5 pieces, I usually separate into legs, breasts, and backbone

Put the chicken into a large stockpot, sprinkle liberally with salt and pepper, then add enough water to cover the chicken

Bring to a boil, cover, turn down to a simmer and allow to cook 2-3 hours, or until the chicken is tender

Remove the chicken the pot by straining the broth into a large bowl, rinse the pan and wash off any debris, then return the chicken stock to the large pot

Carefully pick the chicken off the bones, place the meat in the pot with the broth and heat until warmed through

Crush the crackers into the broth until desired consistency is reached, you will need 3-4 sleeves of crackers to absorb most of the liquid

Serve with additional black pepper if desired