In a large Dutch oven (6-8 quart), place the whole chicken, onion, garlic, carrot, celery, parsley, thyme, bay leaves, and peppercorns.

Fill the pot with enough water to cover the chicken by about 2 inches.

Slowly bring the water to a boil over medium heat. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the chicken to simmer gently for 1 hour.

After 1 hour, turn off the heat and let the chicken sit in the pot for 15 minutes.

Carefully remove the chicken with tongs and transfer to a large pan. Let cool for 15-20 minutes before slicing it for serving.

Sidebar: To make a rich chicken broth, return the leftover bones, skin, and any remaining meat back into the stock. Simmer, covered, for an additional hour.

Skim off any scum that rises to the surface during cooking. Add ½ teaspoon sea salt, stirring to dissolve.

Strain the stock into a heatproof airtight container. Let it cool for about 20 minutes before closing lid and storing in the refrigerator. Will last for up to 5 days.