Take all the meat from the chicken. Discard the skin. Set aside cooked bones and meat for use later.
Cut 2 carrots, 2 leeks, 2 stalks of celery and 1 onion in two. Place into a saucepan with chicken bones and half of the stock cubes, thyme, parsley, bay leaves, ground black pepper, garlic and salt.
Fill the saucepan 3/4 full or enough to cover bones and vegetables. Bring to the boil and simmer for 3 hours.
Dice remaining vegetables and leave in a bowl of water until required.
After three hours, drain stock from saucepan into another saucepan and discard bones and cooked vegetables.
Place the fresh diced vegetables into the saucepan containing the stock and add the remaining chicken stock cube, thyme, parsley, bay leaves, ground black pepper and garlic. Adjust seasoning with salt as required.
Bring to the boil and then let simmer for 2 hours. Turn off and leave overnight.
Add reserved chicken meat and turn on about 4 hours before eating on a low heat allowing to simmer gently. Remove bay leaf before serving.