In 5-quart 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 1/2 teaspoon salt; simmer partially covered an additional 4 hours. Remove bones; strain broth. Stir in 1/2 teaspoon salt. Cool uncovered in refrigerator. Cover; store in refrigerator or freezer. Skim fat from broth before using in recipe. 8 cups.