Place a whole chicken in a stock pot and add water to an inch over the chicken. Add onion and garlic skins, parsley stems and bay leaves. Bring to a boil, then lower to a simmer and cook a couple of hours until pulling on the leg, it separates from the rest of the chicken. Remove chicken from stock. Let cool. Meanwhile, make noodles. (see “tender, buttery, egg noodles” recipe) After chicken is cool, take all the meat and fat off the bone and set aside. Reheat stock.