Add all of the ingredients to a large heavy-bottomed pot or stockpot. Pour in enough cold water to just cover the chicken. Bring the liquid to a boil then reduce to a simmer. Simmer gently for about 1 ½ hours, covered.
Strain the stock through a fine sieve into a large bowl. Cover and refrigerate. The next day, remove the surface fat. Store the stock in the refrigerator for up to 1 week or in the freezer for 3 months.