1 whole chicken broken into pieces
1 small to medium bunch of parsley
Place chicken and parsley into a large stock pot. Fill with water until just covered. Add a bit of salt and pepper to taste.
Bring to a boil, then turn down heat and simmer for 2 hours.
Place some cheesecloth in a strainer over another large pot. Strain the broth into the pot, saving the chicken in the strainer.
Now you have a whole chicken to use for salads, soups, casseroles, etc.
Not pictured: There is quite a bit of fat in the broth. After doing some research, I would recommend placing the whole pot of stock in the refrigerator overnight to allow the fat to solidify and rise to the top. The next day, just skim off the solidified fat - it's a lot easier than trying to skim the fat when it's still liquid!