Place all ingredients into large stock pot — I use an 8.5 quart one and then fill with cold water.

Put over high heat until bubbles appear, then turn heat to low (as low as your stove can go).

Simmer on that low setting for at least 8 hours. The one I made for was 12 hours. Sometimes, I’ll cook it all day, refrigerate overnight, then put it back on low in the morning for that whole day. Longest I did was about 24 hours total and it was really gelatinous in the fridge — the more gelatinous it is the more collagen is present.

Place a strainer in a large bowl and pour the mixture into the strainer. Remove all chicken and veggies, pour broth into preferred storage container — I like mason jars.

Store in the fridge. The first morning after refrigeration, there will be a yellow skin on top — scoop that off and discard.

Warm and serve as desired. Can be stored for at least 4 days in the fridge.