Instructions: Remove fat from chicken; sprinkle inside and out with salt and pepper.

Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add thyme and sage; cover and cook over low heat for 30 minutes.

Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 minutes or until vegetables are tender and chicken is coming off bones. Discard bay leaves and onions and skim off fat. Remove chicken; when cool enough to handle, remove chicken from bones. Tear chicken into large pieces, removing skin, and return to stock.

[Can be prepared ahead, cooled, covered and refrigerated for up to 2 days.

Remove any remaining fat from broth. Heat over low heat.]

Sprinkle with parsley.

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