In an eight-quart stockpot or dutch oven, add chicken
Optional add remain ingredients, except the salt, to a square of cheesecloth. Tie off with twine and add to the pot.
Add enough water to cover completely.
Bring to a boil, then drop the heat to low
Simmer for 60 to 80 minutes.
Remove from heat when the external temperature reaches 160F on a culinary thermometer.
Cover and allow to cool in stock until cool enough to handle
Remove cheesecloth if using, then strain. Reserve the leftover stock.
Discard skin and bones.