This recipe for chicken stock comes from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.
Combine all ingredients in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer, and cook, uncovered, skimming occasionally, for 1 hour. Skim off and discard any impurities that rise to the surface. Strain through a fine mesh sieve, discarding solids.
Cool to room temperature, and skim off any fat that has risen to the surface.
Refrigerate in an airtight container for up to 3 days.
Freeze in an airtight container for up to 2 months.