Place the chicken bones in a stockpot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
Add the remaining ingredients. Reduce the heat to medium-low and simmer uncovered for at least 2 hours, reducing to taste. Note: the stock will probably need more salt, but it’s best to wait until you turn the stock into soup.
Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month. Makes about 16 cups.
I suggest saving all your bones and meat scraps in a bag in the freezer until you have enough to make stock, even cooked bones. Feel free to mix them, the most complex and satisfying stocks / broths contain a variety of meat and bones - pork, beef, chicken and turkey all together taste great!
