If chicken is frozen thaw overnight in fridge. Soak chicken or chicken bones in salt and vinegar water for at least 20 minutes.
After soaking chicken, discard the water and wash the chicken removing all fat layers and veins.
Now in a stainless steel skillet add onion, garlic, ginger, salt, pepper, herbs, vegetables and water.
Bring it to boil. Now add chicken. Cover it and cook on a low flame for 2 hours or until your stock has reduced to 4 cups.If using fleshy chicken for making stock, after 45 minutes of cooking when chicken meat is soft, remove chicken from the stock.
Let the chicken cool and remove meat from the chicken. Transfer the bones of chicken back to stock and resume cooking. Alternately you can also cook in pressure cooker to speed up the process. When chicken stock is ready strain the stock, discarding all solid matters.