Making homemade chicken bone broth is so easy! Make a big batch and freeze some for later!
In a large stockpot, place all ingredients and fill with water covering all ingredients by a few inches. I used 14 cups of water. Bring mixture to a boil and then simmer for at least 4 hours. I always try to simmer my stock for as many hours as possible, at least 8-10. The stock reduces to about 2/3 of the original. While the stock is simmering, skim off any foam the reaches the top of your stock.
You can add some water if you believe it is reducing too much.
When your stock is done, strain through a fine-mesh strainer or cheesecloth and let the stock cool. Store in the refrigerator can be frozen, but best when used within a few months.
My batch usually makes about 10-12 cups.
For a low fodmap diet: Omit onion, garlic and/or leeks.