Season the chicken on both sides with salt and pepper.
Add the oil to a large rondeau, saucepot, or sauté pan over high heat and heat until the oil begins to smoke lightly.
Place in the chicken skin side down, turn the heat down to medium-high, and cook untouched for 3 to 4 minutes or until golden brown.
Flip the chicken over and add in the onions, garlic, bay leaf, celery, and carrots, and cook for 3 to 4 minutes to sear the bottom of the chicken.
Next, pour in the stock. Gently season with salt and pepper.
Place on a lid and cook over low-medium heat for 40 to 45 minutes or until the chicken is fork-tender.
Remove the chicken and let cool at room temperature for 10 minutes.
Strain the chicken stock and store or use it in any of your recipes.
Remove the skin and bones from the chicken and pull it apart using your hands or two forks.
Store or use the chicken in a recipe.
