For the Stock:

1 3-3 1/2 lb whole chicken
4 oz (about 1 1/4 cup) onion, roughly chopped
2 oz (about 1/2 cup) celery, roughly chopped
2 oz (about 1/2 cup) carrot, peeled and roughly chopped
2 oz (about 1/2 cup) leeks, roughly chopped
2 or 3 sprigs of fresh thyme
1 large bay leaf, or 2 small ones
1 large clove garlic, peeled and halved
5 or 6 parley stems

Garnish Vegetables

8 oz ( about 2 cups) carrots, peeled and sliced on the bias 1/4 in. thick
1 lb ( about 2 1/2 cups) Yukon Gold potatoes, peeled and diced into 1/2 in. cubes
8 oz (about 2 cups) turnips, peeled and diced into 1/2 in. cubes
8 oz (about 2 cups) yellow summer squash, quartered, chopped, and tourned
8 oz (about 2 cups) zucchini, quartered, chopped, and tourned
4 oz (about 1 cup) leek, quartered and sliced 1/2 in. thick
4 oz (about 1 cup) celery, halved and chopped 1/2 in. pieces
4 oz (about 1/3 cup) green cabbage, cut into 1 in. squares

To Make:

Remove any giblets in the chicken and rinse thoroughly. Cut the chicken in half down the back bone and place in a deep pot. Cover with cool water, about 6 to 8 cups. Bring to a boil over high heat. Add the onion, celery, carrot, leek, thyme, peppercorns, bay leaf, garlic, and parsley stems. Simmer until chicken is tender and done, about 1 hour.

While the chicken is cooking, cut up the garnish vegetables. Once the chicken has finished cooking, using tongs, remove the chicken from the stock and place on a plate to cool. When cool, cut the meat from the bone and skin, and cut into 1/2 inch cubes. Strain the stock into a large bowl and discard the remains. Rinse out the pot and return stock to the pot. Return to heat and bring to a boil.

Cook the garnish vegetables: add the potatoes and carrots to the boiling stock; cook for 5 minutes. Next, add the turnips and celery; cook for another 5 minutes. Add the zucchini and squash; cook for another 5 minutes. Add the leeks, cabbage, and cubed chicken and cook for about 3 minutes. Add salt and pepper to taste. Serve nice and hot in bowls.