Add all the ingredients into the stock pot along with 9 cups of water or until the chicken’s covered with water.
Place your lid onto your stock pot and bring everything to a boil on high heat before reducing it to a simmer, with the lid still on.
Simmer for a minimum of 4 hours.
If you’d like to use the chicken meat, after 2 hours, carefully remove the chicken and whatever meat you’d like from it. Place the chicken bones and whatever’s left on the chicken back into the stock pot.
When done, strain your stock through a strainer, discarding the solids.