Step 1

Add all the ingredients except the water to a large Dutch oven or stock pot.

Step 2

Add the cold water until it just barely covers all the ingredients.

Step 3

Turn the burner on to high heat, and let the stock come to a boil.

Step 4

Turn the heat down so the stock is just simmering. Cover, and cook for another three hours.

Step 5

Remove chicken thighs from the stock. Remove the meat from the bones and skin. Keep the meat for another purpose.

Step 6

Strain the rest of the broth into a large bowl using a sieve. Separate the broth into separate, smaller containers with a tight lid. Store immediately in the fridge or freezer.

Step 7

Add all the ingredients except the water to a large Instant Pot.

Step 8

Add the cold water until it just barely covers all the ingredients. Do not fill the Instant Pot over the max fill line.

Step 9

Using the pressure cook setting, set the pressure level to "high". Set the timer for 1 hour.

Step 10

After the hour is up, immediately release the pressure.

Step 11

Remove chicken thighs from the stock. Remove the meat from the bones and skin. Keep the meat for another purpose.

Step 12

Strain the rest of the broth into a large bowl using a sieve. Separate the broth into separate, smaller containers with a tight lid. Store immediately in the fridge or freezer.