Peel the carrot and break it into three. Break the celery stalks also.
Peel the potato, leave it whole.
Peel the parsnip, if using, use half, or all.
Core the bell pepper, any color is fine.
Wash the chicken well, taking out any innards, trim fat or skin, if desired.
Wash the roast, pierce the fat in a few places with a steak knife.
Tie the roast with cotton string in at least three places, rolling it, if nessecary.
Wash the bones.
Put all of these ingredients into a soup pot.
Add the broth, a little wine (or vinegar), and water to cover the ingredients.
Bring to a simmer. When approaching the boil, drop the heat.
Skim with a spoon or small sieve.
When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible.
Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations.
Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad.
The broth may be turned off now, or continue to cook a little while.
Set off heat for an hour (or less).
Discard the vegetables and bones using a slotted spoon or a pair of tongs.
Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth.
Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will.
The next morning, pull off the fat, keep if you have a purpose, or discard.
Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.