This recipe came to me by way of the Recipe Adoption. I am leaving it as is, because it is very a good recipe. Of course, it is a stock, and can be changed around with different herbs to suit your own taste. It is a lengthy process, but if you use a lot of chicken stock, it is well worth the work.
NOTE: You can save up your chicken parts in the freezer and then cook this off when you have enough parts. You don't have to go and buy special chicken. You can even use the carcass of baked chicken or turkey to go into this stock.