1 whole chicken, chicken pieces, or the carcass
2 carrots
2 celery stalks
1 medium onion, quartered 
You can also add for more flavor:
3-4 stalks of parsley
Couple sprigs of thyme
2-3 bay leaves
10 peppercorns

Add all ingredients to 6-7 quart pot and cover with cold water.
Bring to a boil, skim off any foam or scum that forms on top of the water, cover the pan, then reduce to simmer for 1.5-2 hours.

When it’s cool enough take chicken out and strain vegetables out. You can use chicken in other recipes for the week. Chill, broth in fridge tonight and then can remove the solidifies fat easily off top if you prefer too.¬†

You can freeze right broth or use refrigerated in 2-3 days.

You can use chicken bones, beef bones, fish bones in place of whole chicken to make bone broth.