Drizzle 2 tablespoons of olive oil in a large pot or dutch own. Then put the chicken backside down into the pan and let it brown on medium-high heat for 8-10 minutes. Then flip the chicken over and let it brown for another 5 minutes.
Add the chopped vegetables to the pan.
Add the water to the pot. Make sure it is enough to cover the chicken.
Add the bay leaves, rosemary, salt and peppercorn.
Bring it to a boil and then lower the heat to a simmer for about 2 hours.
Remove the chicken and set aside to cool. Later you can shred the chicken and use it for another dish if you would like.
Strain out the vegetables and place chicken stock into containers. Let it cool on the counter top for about 30 minutes before placing into the fridge.