A good chicken stock is essential to cooking and super easy to make. In my house, we make a big batch of it and just bring it out incrementally to pilaf rice with it, to braise in it, to make chicken soup whenever we need to.
Wash onions and quarter with skins on. Wash garlic and cut horizontally with skin on. Peel carrots and roughly chop. Put the chicken, onions, carrots, garlic, peppercorns, parsley, and 1 teaspoon salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat, then lower to a gentle simmer. Cook covered 3-4 hours until the liquid is pale, golden and flavorful. Strain and reserve the schmaltz (chicken fat) that rises to the top when the stock is chilled.