Start by cleaning your vegetables and cutting them into large chunks. Leave the onion skins on for a golden hue, but trim the root ends to avoid bitterness.

Heat your stockpot over medium heat. Place the halved onion cut-side down and let it char for about 5 minutes until deeply browned. This step adds a subtle smokiness and enhances the stock’s color.

Add the chicken, carrots, celery, parsnip, garlic, bay leaves, peppercorns, and salt to the pot. Pour in the cold water until everything is fully submerged. Starting with cold water is crucial because it allows the flavors to develop gradually as the water heats.

Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low. Maintain a steady simmer at around 185-195°F (85-90°C). You should see small bubbles occasionally breaking the surface but avoid a rolling boil, which can make the stock cloudy.

As the stock begins to simmer, foam and impurities will rise to the surface. Use a fine mesh skimmer or spoon to remove this foam periodically during the first 30 minutes. This ensures a clear and clean-tasting stock.

Let the stock simmer gently for 1.5 to 2 hours. This slow-cooking process extracts maximum flavor from the chicken and vegetables without overcooking or breaking them down completely.

Carefully strain the stock through a fine mesh sieve or cheesecloth into a clean container. Press lightly on the solids to extract every drop of liquid gold but avoid mashing the ingredients to keep the stock clear.

Allow the stock to cool to room temperature before transferring it to the refrigerator. Skim off any solidified fat from the surface once chilled. Store in airtight containers for up to 5 days in the fridge or freeze for up to 3 months.