Place the whole chicken in a large saucepan. Add the celery, carrot, onion, garlic, bay leaves, thyme, parsley and water to the saucepan and cook over medium to high heat. Bring to the boil. Reduce heat to low, cover and simmer for 40 minutes.
Use tongs to remove chicken from broth and place on a clean work surface. Pull chicken meat away from bones, shred into pieces and set aside.
Place chicken bones back into remaining broth and simmer for another 40 minutes. Top up with extra water if necessary.
Strain the broth removing all the chicken bones and vegetables. The resulting liquid is your chicken stock or bone broth ready to be used for other dishes.