Put the ingredients in a large pot and cover with cold water. Heat on medium-high until the mixture comes to a boil. Then turn down the heat to medium-low and simmer; the stock should be gently bubbling around the edges of the pot.

Partially cover the pot with the lid so that the steam can escape, and simmer away. Use a large flat spoon to skim off any foam that rises to the surface.

If you used drumsticks or other fresh chicken, remove the pieces from the broth with tongs or a slotted spoon after 1 hour of cooking. Let cool for about 10 minutes, and separate the meat from the bones. Drizzle the meat with a little of the chicken broth to add extra flavor and keep it juicy, and reserve for another use.

Return the chicken bones back to the pot and continue simmering for 3 hours. After about 4 hours of total simmering time, turn off the heat and remove the lid. Cool the broth for 10 minutes.

Carefully strain out the vegetables and chicken. The remaining chicken stock may be used at once, or refrigerated in a covered container for up to 3 days, or cooled in a covered container in the refrigerator for at least 4 hours and frozen for up to 6 months.