Prepare the chicken from the poultry dealer and tie well.
Place the chicken and chicken giblets in a large saucepan and cover well with cold water. Cover and bring to a boil over medium heat. Once the water boils, turn the flame down very low so that it bubbles just a tiny bit. Skim carefully as soon as impurities rise to the surface.
Peel and rinse the vegetables, then add to the meat. Season lightly with salt, add a heaping teaspoon of peppercorns as well as the bay leaf and cook for 90-120 minutes.
Take out the chicken and put it aside. You can serve it with a garlic sauce or another sauce.
Filter the clear soup, cool it and keep it in the refrigerator. The following day, degrease by removing the fat from the surface.
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