Check the cavity of the chicken for giblets or other organs and discard. Use a sharp knife to trim any large flaps of fat from around the cavity. Cut the chicken into 2 breast halves, 2 drumsticks, 2 wings, and 2 thighs and set aside.

Heat the canola oil in a Dutch oven or large heavy-bottom pot over medium. Add the celery, carrots, onion, and garlic. Cook until the vegetables soften, stirring occasionally, about 5 minutes.

Add the chicken pieces and water then raise the heat to high and bring to a boil. Skim the foam that rises to the top. Add the parsley, thyrme, peppercorns, kosher salt, and bay leaf. Reduce the heat to medium-low or low and simmer for an hour or when the chicken breasts register 160°F. Remove the breasts from the pot, rest for a few minutes, then remove the meat from the bones and set aside. Put the breast bones back into the pot and cook for another 45 minutes to an hour. Taste for seasoning and add more kosher if needed.

Pull the thighs, drumsticks, and wings from the pot and set aside to remove the meat later. Set a colander over a bowl sitting in the kitchen sink. Strain the broth through the colander and discard the bones and vegetables (I feed the carrots and celery to my dog!) Use at once or cool then transfer the broth to quart jars to use later or freeze in gallon freezer bags for up to three months.