Fiery Stewing Chicken for Salads

Place the cut-up stewing chicken in a large heavy-bottomed pot and cover with cold water until the chicken is just submerged.

Bring the water to a boil over medium-high heat, then immediately reduce heat to medium-low and skim off any white foam or impurities that rise to the surface for the first minute or two.

Add the parsley sprigs, celery branches with leaves, sliced carrot, and cut-up onion to the pot with the chicken.

Season the broth with salt and freshly ground black pepper, stirring gently to distribute the seasonings evenly.

Reduce heat to low and simmer gently, uncovered, for approximately 90 minutes until the chicken is very tender and easily pulls away from the bones.

Remove the pot from heat and allow the chicken to cool slightly in the broth, about 10 minutes.

Remove the chicken pieces with a slotted spoon and set aside to cool completely, then remove and discard the skin and bones, shredding or cutting the meat into bite-sized pieces.

Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids, then let the broth cool and refrigerate for use in salad dressings or as a base for other dishes.