Turn this flavorful stock into a chicken noodle soup for a warm, super easy weeknight meal.
In a large pot, bring all the ingredients and 4 quarts of water to a boil over medium-high heat. Reduce heat and simmer the stock, uncovered, for 3 hours. Skim off any foam that rises to the top and add water as needed to maintain the same level of liquid in the pot.
Cover the pot and simmer until a rich stock forms, about 3 hours more. Let cool slightly. Using a fine-mesh strainer, strain the stock into a large bowl; season with salt. Let cool. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.