Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree

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4 to 5 cups chicken broth (you may make your own or use OXO cubes)

2 medium onions, chopped

3 carrots, chopped

2 celery sticks, chopped

Parsley stems, plus extra, for garnish

1 turnip, peeled and chopped

1/4 cup butter

1 bay leaf

1/2 teaspoon thyme

2 cups amber ale

36 escargots (6 per person)

Freshly ground pepper

Fresh rosemary, as garnish

Sage leaves, as garnish

parsley, garnish to taste