1. Pierce the chicken pieces all over with a fork. (This will allow the broth to penetrate the meat.) Set aside. Repeat with the carrots, garlic, onion, parsnip, turnip, and celery root, piercing them all over to allow the broth to penetrate the vegetables.
2. In a large stockpot, place the vegetables, then the herbs on top, followed by the chicken bones, and finally the chicken pieces. Add salt and enough cold water to cover everything by one inch. Bring to a boil over high heat, then reduce the heat to medium-low and cook, undisturbed, for one hour. Remove from the heat, add the paprika and pepper to taste, give the pot a gentle stir, and let it cool for 45 minutes.
3. Using tongs, remove the chicken, vegetables, and herbs from the pot and set them aside to cool. Strain the chicken stock through a colander into a large resealable container (or divide it between two containers) to remove any large solids, but keep the smaller bits in the stock. Discard the large solids.
4. Place the stock in the refrigerator to chill overnight. When the chicken has cooled enough to handle it, remove and discard the chicken skin and bones, then shred the meat into medium pieces. Package the chicken, vegetables, and herbs separately in three different containers and refrigerate them as well.
5. The next day, pour half of the stock (or as much as you want to use) back into a large stockpot and begin to reheat it over medium-low heat. Return the rest of the stock to the refrigerator.