Put all ingredients in a big soup pan. Cover with 3 or 4 liters of water. The water should cover the lot.

Bring to the boil, then reduce the heat, cover and simmer for hours: 2h is good, 3h is better, about 6 is best.

Pull out the chicken and strain the stock, discarding the veggies. Allow to cool, then store in the fridge or freezer.