Directions
Place the whole chicken in a large stock pot (make sure to remove the innards from their plastic bags if necessary). Pour in the water and drop in the rest of the ingredients.
Bring to a boil and then lower to a simmer. Cook for two hours, uncover, and cook for another half hour more to intensify the flavors.
Remove the chicken and set aside to cool - pull off the meat and throw away the remains.
Strain the stock into another pot. Let cool. Skim off the fat and put into storage containers... or continue making some chicken soup.