Add all of the above to a large stock pot, cover with water by an inch and bring to a boil. Reduce heat and let simmer for 90 minutes. Any vegetable scraps can be used, but these are my go to aromatics.
Let cool and then remove all large pieces from the pot and discard. (See Note 1)
Strain the broth and use immediately, cover and refrigerate for up to 5 days or freeze for later use. The broth will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.
Video
Notes
Feel free to save cooked vegetables and puree with chicken broth for a thicker soup base or use a roux.