Preheat a large pot over medium-high heat, add some canola oil, and add chicken. Sear on both sides until chicken skin is golden brown.
Add vegetables, herbs, peppercorns, salt, and water. Bring mixture to boil, lower heat to low, cover with a lid loosely, and cook for about 2 hours. Take the lid off and cook uncovered for another 2 hours.
Pour the stock through a fine strainer and let the chicken and vegetables sit in the strainer, over the pot, for 10-15 minutes so that all the liquid comes out.
Separate chicken meat from bones and skin and save it to be used in soup. Discard the vegetables and herbs.
Storing stock:
Store homemade chicken stock in the refrigerator, in glass jars with a lid. In the refrigerator, homemade stock will last for up to 3 days. I always recommend using the stock within a day or two or freeze it.Homemade stock, not matter beef, chicken, or vegetable, does NOT have a long shelf life. So use it relatively soon or freeze it!
Video
Notes
Freezing: Freeze stock in zip-top freezer bags and plastic air-tight containers for larger amounts, or muffins pans and ice cube trays for smaller portions. Smaller portions can be used in sauces and other recipes that call for just a little bit of stock and broth. Make sure to cool the stock to the room temperatures and transfer it into container(s) or your choice. Cover, close, or wrap the container(s) air-tight and label with the date. Freeze for up to 3 months.