Add your ingredients to a stock pot and cover with cold water.
Bring to a boil and then immediately reduce to a slow simmer.
Simmer for eight to twelve hours (make sure the pot doesn't simmer dry, add a little bit more water as necessary)
Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird's bones and cartilage.
Freeze or use!