Use enough cold water to cover chicken by 2-inches in a large stock pot. Combine all, bring to a boil, reduce to a low and simmer for 3 hours, skimming the surface occasionally.
Strain though a chinois lined with cheesecloth into a large bowl. Let cool to room temperature — cover and refrigerate. When chilled, fat rises to top — remove this fat layer. Or, buy a grease separator and skip that step.
Put the stock into a large saucepan, bring to a boil and reduce slightly to intensify the flavor.
Discard all solids. Do NOT allow the stock to boil, only simmer or it will become cloudy. Never salt a stock — it is a base for other recipes — add salt when you use it in other recipes
Skim the scum that rises from the chicken with a small ladle every 30 minutes or so to keep the stock as clear as possible.
Using a combination of bones and whole chicken will give a rich flavor and great body. The meat will add flavor and the bones will add gelatin to give the stock body.