Add all the ingredients to a large pot with tall sides. Fill the pot with 4 quarts of filtered water, leaving about 2 inches of room from the top edge. Place a lid on it ajar so that steam can escape. Turn the heat on high and as soon as it starts to boil, lower the heat to medium-low to maintain a simmer for 3 hours.
Skim the surface with a large spoon to remove any gray foam and discard. Strain through a fine mesh strainer into a large pitcher or pot. Refrigerate and use within 5 days or freeze for up to 2 months.
Which Chicken Parts to Use for Stock:
Chicken wings, chicken neck, backbone, bones, wing tips are all good for stock.