Preheat the oven to 425°F. Spray a heavy large baking pan with non stick spray.

Combine chicken parts with onion, carrots and celery in roasting pan, and roast, stirring occasionally until browned, about 1 hour. Remove from oven and add chicken and vegetables to large stockpot. Add 1 cup of water to roasting pan and deglaze pan by heating and scraping up any browmed bits. Add this liquid to chicken in stockpot.

Add broth, garlic and remaining ingredients to stockpot, bring to a simmer and maintain a slow simmer, uncovered for 3 to 4 hours, adding water if the level of liquid falls below bones of chicken. For the first hour skim off and discard any skum that forms on top.

Strain stock through a fine mesh strainer into a clean pot. Discard solids. Chill overnight. Discard fat layer that will harden on top for a clear stock.

Your stock is ready to use or freeze. Freeze in ice cube trays for small amounts for sauces and in larger amounts for soups and stews.

Also if you want to use the fat layer, it can be melted for great sauteed or roasted potatos. It can also be frozen for later use.

Also note, this stock has no added salt, it will be ready for any recipe this way without any concern of over salting. If using as a soup base add salt to your taste.