Ingredients:

  • 1 large yellow onion, halved
  • 3 large carrots, peeled and cut into 1/2-inch rounds
  • 3 stalks celery, sliced into 1/2-inch half-moons
  • 1 medium parsnip, peeled and diced
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups high-quality chicken stock
  • 2 tsp sea salt
  • 1 tsp black peppercorns
  • 0.5 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the chicken thighs, halved onion, garlic, bay leaf, and peppercorns into a 6-quart heavy-bottomed Dutch oven. Cover with 8 cups of cold chicken stock or filtered water.
  2. Turn the heat to medium-high. As the liquid reaches a gentle simmer, use a fine-mesh skimmer to remove the gray foam rising to the surface to ensure a clear broth.
  3. Add the carrots, celery, parsnip, and sea salt to the pot. Reduce heat to low to maintain a 'lazy simmer' with only a few bubbles surfacing at a time.
  4. Simmer for 35–45 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove chicken to a bowl to cool slightly.
  5. Shred the chicken, discarding bones and skin. Return the meat to the pot along with fresh parsley and lemon juice. Adjust seasoning with additional salt to taste.