Wash Chicken bones along with the chunks and veggies thoroughly before cooking.

Roughly chop veggies.

Now take all the vegies, Chicken bones and Chunks and spices except salt in a deep bottom pan. I have used my pressure cooker for this step.

Add around 2 litre cold water from refrigerator to the Pan.

Cook in high flame for till you see bubble coming from the stock and then start cooking in low flame for 3 hours with a lid on.

Add little water in between to adjust the water level.

Switch the flame off after 3 hours of cooking and remain the stock as it is with the solids for 1 more hour.

Strain the stock from the boiled solids using a strainer.

Transfer chicken Stock in a jar and cool it in refrigerator.

Discard fat from the upper-side of the liquid if appeared.

This Stock can be stored in Refrigerator for 3-4 days.