#360 best chicken stock recipe

I keep all stems of cilantro/parsley/dill in the freezer after leaves are used, also, I keep corn cobs and any other veg core in the freezer for use in stock.

1 whole chicken (roasted, majority of meat removed)
enough cold water to leave 1/2 an inch of chicken uncovered (as the chicken cooks the bones break apart and fall into the stock, otherwise the stock is too watered down)
1 bay leaf
5-10 whole peppercorns
1 tsp salt
2 cloves garlic
1/2 of a medium onion (cut in quarters)
2 carrots (cut in 2-3 large pieces)
handful of whatever frozen veggies are on hand (cilantro/parsley stems, corn cobs)

Bring to a everything to a simmer and then place in a preheated 225 degree oven for 4 hours (this temp will keep it just at a simmer). Strain, let cool and then refridgerate/freeze the stock.