Remove the fatty parts and skins and from the chicken bones.
Wash and peel the vegetables.
Put chicken parts and vegetables in a cooking pot, pour water just to cover everything.
Bring it to a gentle simmer on medium heat. Once simmering, turn the heat to low and let it cook for at least two hours. The longer you cook it, the more flavors and collagen will dilute into the water making your chicken stock richer and thicker.
Turn off the heat and let your chicken stock cool. Once it's lukewarm, drain it.