Stewed Chicken

I forgot to put salt and pepper to taste ... About 2 tsp. salt and 1/2 tsp. pepper.

4-to-5 lb chicken, cut up
1 sprig parsley
1/2 Cup Chopped parsley, with leaves
1 med Carrot (about a half cup)
1 small Onion, sliced
1/2 teaspoon pepper

Remove any excess pieces of fat from chicken. Place chicken, (Giblets and neck Optional) in kettle. Add just enough water to cover. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until thickest pieces are tender 2 1/2 to 3 1/2 hrs. If not serving immediately , refrigerate chicken in broth until cool.
When cool, remove chicken from bones and skin in pieces as large as possible. Skim fat from broth. use about 5 cups of the cut up chicken and 5 to 6 cups of broth.