Put chicken in a large pot and cover with 6 qt. cold water. Bring just to a boil. Skim off and discard any foam that rises to the surface. Add remaining ingredients, return just to a boil, and reduce heat to maintain a steady, gentle simmer. (Excessive boiling will make a cloudy broth.)
Let cool to warm room temperature. Strain and discard solids. Keep chilled and use or freeze stock within a few days.
Well frozen broth will keep for months. I freeze stock in 1- and 4-cup containers to use whenever recipes call for broth or stock. Defrost and bring to a boil before using.