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In a large Dutch oven or stockpot, combine the chicken, onions, celery, carrots, fresh thyme, fresh rosemary, fresh parsley, sea salt, black pepper, and bay leaf.
Pour the cold water into the pot, making sure to cover everything.
Bring to a boil, then reduce to a simmer. Cook for 1 ½ to 2 hours, skimming any foam on top as needed.
Remove the chicken pieces from the pot. Pour the broth through a fine mesh strainer over a bowl to strain out the vegetables and herbs.
If not using right away, pour the homemade chicken broth into jars for storage. (See the post above for more storage tips.)
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