Place chicken in large pot and cover with water. Bring to a boil. Add all of the rest of the ingredients. Reduce the heat to a simmer, and cook the chicken until done.
Remove chicken from pot. When cool enough, remove fat (could use a fat strainer), strain the stock, discard the vegetables.
To make fat free broth, use a gravy separator or else place broth in a container and refrigerate overnight until fats solidify and can be spooned off the top.
Discard skin and bones; cut chicken into bite sized pieces.