Take a stockpot, add chicken, add water until 2 inches over the chicken.
Remove the bird, and reserve the water.
Slice the onion in quarters
Slice carrots and celery
Heat the olive oil in the stock pot, add onions, celery, carrots, peppercorn,
parsley or cilantro and
bay leaves. Sauté until softened and beginning to brown, about 10 minutes.
Add the reserved water, bring to a boil at high heat.
Add the chicken. Cover pot. When the water returns to a boil, time for TWO
MINUTES, remove from the heat.
Let the chicken steep for ONE HOUR, covered, then remove and cool.
Shred the chicken.
For stock, reheat the liquid in the pot, reduce for 30 minutes, strain, removing
solids.