Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables
Add the seasonings then add enough cold water to cover everything, I use 3000ml - 3500ml. A good, flavoursome stock ratio is 3:2 water to bones measured by weight
Put the lid on the pot and bring to the boil
As soon as it starts boiling remove the lid and turn the heat down to a bare simmer
Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more
Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot
Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning
Store in the fridge if using promptly or divide and freeze some for your soup base on another day
