• Wash the chicken well and transfer to a large pot.
• Add all the ingredient into the pot and add the water.
• Turn the heat to high, bringing the broth to a boil. As it heats up, you'll notice some foam (scum) forming on the top. Skim this off with a spoon to ensure a clear broth.
• Once boiling, reduce the heat to a low simmer. Cover and let the broth cook for 1.5 to 2 hours. If you're using a whole chicken, it may take a bit longer, up to 3 hours, to get a deep, flavorful broth.
• Remove the chicken and vegetables from the pot. If you used a whole chicken, you can shred the meat and save it for later use.
• Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large container. Let it cool, then transfer to mason jars and refrigerate or freeze
• Another tip, if you want to remove the fat or if it has too much fat, refrigerate the strained broth overnight. Scoop the fat on top and discard the next morning. You can reheat so it comes to liquid form, cool again and preserve in jars.

If using an Insatant Pot

• Repeat step 1 and 2.
• Close the Instant Pot lid and make sure the valve is set to "Sealing."Select the Manual or Pressure Cook button, and set the cooking time for 10 minutes on high pressure.
• Once the cooking time is done, let the pressure naturally release for about 15-20 minutes.
• Scoop any foam ontop and repeat steps 5, 6, and 7 above.