Preparation
Place all ingredients into a 6 - 8 quart pot with a tight fitting lid.
Cover with water and continue filling the pot until almost full. Put a tight-fitting lid on the pot. Bring to a boil (this takes about 10-20 minutes then reduce the heat under the pot until the liquid is just simmering.
When the internal temperature of the chicken reaches 185 F remove it from the pot and leave it to cool down a bit (about 1 hour). Once the meat has been removed from the carcass put the bones back into the pot and continue simmering. You can also add any chicken bones that have been saved in the freezer for broth making. Refrigerate the chicken meat after it has cooled.
Keep the soup pot covered to prevent the stock from evaporating. Regardless the level will go down and you will probably have to add a few cups of water as the day progresses if you notice the liquid reducing too much.
When the broth has simmered and reduced to your satisfaction strain it through a fine mesh sieve. Discard the mushy veggies & bones.
Cool stock and ladle into clean glass jars. The stock can be refrigerated for up to 3 days and will be fine in the freezer for up to 6 months.
If using a slow cooker … follow the steps outlined above.
The chicken will likely take 2 ½ - 3 hours to reach an internal temperature of 185 F in the crockpot but it may take longer. (Crockpots vary in size and temperature). Remove meat from bones and return the carcass to the pot and simmer from 4 – 24 hours.