chicken legs, breast and all other pieces you wish to include
one onion halfed
2 garlic cloves halved
4 carrotts peeled, cut up
1 stalk celery separated
1 bay leaf
4 sprigs rosemary
enough water to cover pot
salt
freshly ground black pepper
3 chicken bouillion cubes
olive oil

Add all vegeatble ingredients and chicken cover with water
add herbs about 2 tbsp salt 1 pepper and chicken cubes.
Boil and then reduce until simmer for about 45 minutes.
Add about 2 tbsp olive oil and reduce for another 25 minues.

This stock is full of falvor. You can cook it longer for a more rich flavor.
Taste in between 20 minute intervals to see if it is necessary to season.
Strain and serve