In a large pot, Dutch oven, or stockpot, place chicken bones, vegetables, herbs and spices. I use chicken bones previously frozen right from the freezer. Lemons add a wonderful brightness to chicken stock, just squeeze in the juice and place the lemon halves right in your stock pot.
Add water to just cover the top of the contents in the pot and within an inch of the pot rim. Turn the heat to medium high heat and cook until you begin to see bubbles and some foam will appear on the top.
Now, turn heat down to a low simmer, you don't want it boiling. Just some steam rising, some foam, and an occasional bubble. As the chicken stock cooks, the ingredients will drop down into the pot and become fully submerged. About once an hour, you can push the ingredients under the surface to get all the flavor in there!
Simmer on low for at least 4 hours, cool about an hour on the stove, then pull out the large solids carefully with a strainer and a large bowl. Discard the solids, they have done their job! Do one final straining with a finer sieve to pull the smaller pieces out and you have now made chicken stock.
You can chill the stock quickly by adding ice to your stock. Store cooled chicken stock in labeled freezer-safe ziplock or freezer containers. Be sure to get your chicken stock chilled down and either in the freezer or fridge within an hour of cooking to keep it food safe.