MAKES 2 QUARTS/2 L
Absolutely fundamental to the Spanish kitchen, chicken stock gives a strong boost of flavor to countless dishes.
Using a cleaver or poultry shears, cut the chicken into large pieces. Rinse. Lightly season with salt and pepper.
In a stockpot or another large pot, add the chicken and cover with 8½> cups/2.1 L cold water. Over high heat, bring the water to a boil. Skim off any foam that floats to the surface. Add the carrots, celery, turnip, parsnip, onion, leek, and peppercorns; reduce the heat to medium-low; cover the pot; and simmer for 1 hour.
Remove the pot from the heat, add the bay leaf, thyme, and parsley, and infuse for 20 minutes as the stock cools. Strain the broth through a conical strainer. Gently press out the remaining liquid from the chicken and vegetables, and discard the solids.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.