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1
Place the carrots, celery, onions, parsley, and peppercorns in a stockpot.
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2
Add the chicken.
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3
Fill the pot with enough cold water to cover the chicken by 1 inch.
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4
Set over medium-high heat, and bring the water to a boil.
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5
Reduce heat, and allow to simmer, skimming off any foam that rises to the surface, for 1 hour.
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6
Remove the chicken from the stock; set aside.
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7
Strain the stock through a very fine sieve or chinois.
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8
Discard the solids.
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9
Transfer the stock to a metal bowl.
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10
Set the bowl in another bowl, full of ice water.
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11
Let stand until the stock is completely chilled, replacing the ice if necessary, and fat can be skimmed off the surface of the stock.
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12
Meanwhile, when the chicken is cool enough to handle, remove the skin and discard.
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13
Carefully pull the meat off the bones (it should fall away quite easily), keeping it in large chunks when possible.
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14
Return 5 cups stock to the stockpot or a large saucepan.
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15
Bring to a boil; adjust the seasoning with salt.
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16
Reduce heat to a simmer; simmer until stock has become very flavorful and reduced by 1 cup, about 15 minutes.
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17
Add the pieces of chicken; cook just until heated through, about 5 minutes.
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18
Toast the bread until golden, and brush with the olive oil.
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19
Serve the chicken in a wide bowl with a ladle of hot broth.
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20
Add a handful of watercress to each bowl.
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21
Place a spoonful of mustard on toast, sprinkle with salt, and serve on the side.
