In 5 litre Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; simmer partially covered 30 minutes. Skim off any scum that rises to surface. Add remaining ingredients except half teaspoon salt; simmer partially covered an additional 4 hours. Remove bones; strain broth. Stir in half teaspoon salt. Cool uncovered in refrigerator. Cover; store in refrigerator or freezer. Skim fat from broth before using in recipe. 8 cups.