Place all ingredients in an 8 litre heavy bottomed stockpot.
Simmer on medium for 15 minutes. Reduce heat to low, cover with lid and simmer for 45 minutes to 1 hour.
Remove from heat and allow to cool a bit. Strain into freezer safe lidded jugs/boxes and freeze for up to 2 months. Alternatively, store in the fridge and use within 3 days.
Notes
Simmer for longer if you want a richer more concentrated broth.Poached chicken can be shredded and used in salads or pastas. It also makes a great addition to clear broths/soups.Don't be afraid to season this generously. If the salt is not enough, drinking it straight up is not very pleasant.