Place all the ingredients in a large pot and cover with the cold water. Bring to a boil and simmer over medium heat for 1 hour and 30 minutes, skimming occasionally.
Remove the chicken from the broth and debone. Set the meat aside and discard the bones, vegetables and herbs. Strain the broth through a sieve. Allow to cool, then place the broth in the refrigerator to allow the fat to rise to the surface. Degrease the chilled broth before using or freezing.