Clean and remove giblets from chicken. Place chicken in a large stock pot and cover with water. Place carrots, onion, celery, parsnip, salt, pepper and thyme in the pot.
Bring to a boil. Turn down to a simmer. Do NOT cover.
Simmer for 2 hours until the chicken is almost falling off of the bones.
Taste to see if there needs to be more salt. Take chicken out of the broth. Place in a large bowl. Pull chicken meat off of the chicken and reserve for another use. Take large pieces of vegetables and discard them (or puree them for thickener later).
Strain the broth. Cool. Put in containers and freeze.
Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.