Place the whole chicken, onions, carrots, celery, parsnips, parsley, thyme and seasonings in a 12 to 16 quart stockpot. Add enough cold water until the ingredients are covered by a generous 1 inch and bring to a boil. Then turn the heat down and simmer uncovered for 2 hours, try not to boil the soup at all. Skim the foam off the top of the stock as it cooks. Remove the chicken and carrots from the pot. Strain the remaining contents of the pot through a colander. Once the stock is refrigerated, you can remove the surface fat. At this point you can pack it in containers and freeze it. I treat this stock like liquid gold, you can use it for so many dishes. I store it in quart size containers, label it and freeze it. Chicken stock can be frozen for up to 6 months.