Old-Fashioned Chicken Stew

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One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)

Kosher salt and freshly ground black pepper

Vegetable oil, as needed 

2 stalks celery, finely chopped 

1 medium onion, finely chopped 

2 tablespoons all-purpose flour 

4 cups low-sodium chicken stock 

2 medium parsnips, peeled and cut into 1-inch chunks 

2 medium carrots, peeled and cut into 1-inch chunks 

1 medium turnip, peeled and cut into 1-inch chunks 

1 medium rutabaga, peeled and cut into 1-inch chunks 

1 cup heavy cream 

1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish