Cut up whole chicken into 2 wings, 2 thighs, 2 legs and 4 breast pieces. Place these pieces along with the back, neck and giblets if available in a large stock pot.
Cut up vegetables and place in the stock pot
Tie the fresh herbs together with butcher twine and place in the stock pot
Put the peppercorns in a garni bag or wrap in cheese cloth; place in the stock pot along with the kosher salt
Pour 12 cups of cold water into the stock pot and stir to make sure everything settles
Bring the stock pot to a rolling boil for about 10 minutes, then lower to a simmer.
After about 35 to 40 minutes, remove the chicken pieces and let cool in a bowl for about 20 minutes. When it is cool enough to handle, remove the chicken meat and place in a bowl and return the bones, skin and fat to the stock pot.
Skim off any scum that developed and discard.
Continue to simmer for a total of four hours, covering the pot occasionally to control the evaporation.
When finished, remove everything with a large slotted spoon and strain the stock through cheesecloth into a bowl.