Place chicken snuggly in a pot and fill with COLD water up to about 2 inches above the chicken.
Add 1 tsp of salt and bring to a SIMMER (do not boil!).
Skim any fat or scum off the top and add the onion, carrots, celery and garlic. Simmer for 30 minutes, occasionally skimming any white bubbles, or scum, from the top.
Add the bay leaf, parsley, thyme and peppercorns and simmer for another 10 minutes or so.
When done, strain the broth into a bowl, reserving the chicken for the Sopa Azteca. Pull the chicken meat off of the bone and set aside.
**This can be made and refrigerated 2 or 3 days in advance.