In a large pot 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. Turn the heat on high and cook until you begin to see bubbles. Turn heat down to a low simmer, you don't want it boiling. After it boils, I like to add a nice handful of parsley on top. As the chicken stock cooks, the ingredients will drop down into the pot and become fully submerged.
Simmer on low for at least 4 hours, cool, strain out the chicken stock with a strainer and a large bowl. Chill quickly by adding ice into your stock. Store cooled chicken stock in freezer safe ziplock, mason jars, or containers.