chicken stock recipe

1 whole chicken or 2-3 pounds of chicken parts (bones, skin, and meat) - 1 large onion, quartered (leave the skin on for extra color) - 2-3 carrots, cut into large pieces - 2-3 celery stalks, cut into large pieces - 4-5 garlic cloves, smashed (leave the skin on) - 2-3 bay leaves - 1 teaspoon of whole black peppercorns - A handful of fresh herbs (such as parsley, thyme, or dill) - 8-10 cups of cold water - Salt to taste