The great part of this recipe is that there are no set amounts. You can use fresh chicken or part of a cooked chicken. Fill a pot with water, put in the chicken and vegetables. You don't need to chop the vegetables as you are going to strain the liquid later. Add enough salt to the water to flavor the chicken, but don't over salt the water.
Boil for about an hour. Strain the liquid. Cool the stock quickly. I like to freeze it in ice cube trays or in one-cup containers for future use.