Begin by cleaning the chicken and placing it in a large stock pot. Cut into quarters if it does not fit.
Add the onion, bay leaf, garlic and salt. Fill the pot with water until the bird is just covered. Bring to a boil and then cover tightly and then lower to a simmer. Cook this way until the meat is tender and falling off the bone, about 1-2 hours- the lower the simmer the more tender the chicken will come out. Skim the surface of the broth to remove any scum that may appear during the cooking.
In the empty stock pot, heat the cooking fat. Add the vegetables (squash, carrots, celery) and brown for about 10 minutes. Add the broth back to the pot, bring to a boil, and then cover and lower to a simmer for 20 minutes.
While the vegetables are cooking, remove the meat from the bird carcass and set aside in a bowl. When the veggies are tender, add the chicken back to the soup and simmer for another 20 minutes.
Add more salt to taste and serve with a scoop of coconut oil.