Pre-heat giant pot over medium -high heat. Add canola oil. Sear chicken on both sides until skin is golden brown.

Add vegetables, herbs, salt and pepper and about half of the water (enough to cover chicken, but not so much that it will boil over)

Bring to a boil. Then reduce heat to low. Cover and simmer for about 4 hours. Add more water as it cooks off. Should use about 16 cups total.

Set a fine strainer over a large pot. Transfer solids into strainer and let them drain about 10-15 minutes.

Remove chicken parts to a cutting board. Discard skin and bones, and chop meat for use in soup. Refrigerated until ready to make soup.

Discard the mushy vegetables and herbs. Rinse the strainer and set it back over the pot. Carefully pour the stock liquid through the strainer.

Stock can be stored in sealed container in fridge for 3 days max, or frozen flat in Ziploc bags.