Wash, trim and peel the vegetables. Chop them into equal
Place all ingredients into a big stock pot, add cold water. Use
enough water so the vegetables and chicken bones easily
float, as the stock cooks some of the water will evaporate.
Using more water will make a lighter bodied stock, less water
will make a more flavorful full bodied stock.
Bring the stock to simmer, skimming any foam that comes
to the top. Cook for 3-4 hours, until the vegetables are soft.
Drain & discard the vegetables and bones. You can keep the
stock in the refrigerator for up to 1 week or freeze for up to 2