Combine all the ingredients in a large pot and bring to a boil over high heat. Skim the foam that rises to the surface. Reduce the heat and simmer partially covered for 2 hours. Remove the chicken and use for another dish. Strain the stock through a fine sieve or clean dish towel and refrigerate. Skim off the congealed fat on the surface before using. Makes about 3 quarts (3 L).
Reproduced by permission of Worldwide Recipes.