Add olive oil to stock pot, turn on to medium, add in veggies and cook for 5-10 minutes but don’t brown too much (burnt veggies make burnt tasting broth)

Add in Chicken or bones and cook 5 more minute

Fill stock pot 1/2 to 3/4 way with hot tap water

Return to stovetop, reduce to low, cover and simmer for 3-6 hours

Remove from heat

Put a colander in a large bowl or pot and strain the broth. Discard the bones and veg.