Place chicken, onion, carrots, celery, parsley, garlic, salt, bay leaves and peppercorns into a large stockpot.
Add cold water to cover and bring to a boil.
Lower the heat and simmer uncovered for 1 hour.
Remove chicken from water.
Remove chicken from the bones and set meat aside.
Return the carcass to the stockpot and simmer for 3 more hours.
Put a fine mesh sieve over a bowl and carefully pour the stock through it, straining out the solids.
TipsTo make soup use 2 quarts of chicken broth about 2 cups of chicken 2 celery stalks 3 carrots and 1 small onion chopped salt and pepper to taste simmer for about 20 minutes until vegetables are cooked then add rice or noodles of your choice.