You can make homemade chicken broth on the stove, in a slow cooker or in the InstantPot! Keep some in the freezer and you'll make all kinds of wonderful dishes with it.
Add all the ingredients above to a big stockpot. Fill with water, close to 2 inches from the top.
Bring to a boil. Cover with a lid and reduce heat until it's simmering. Let simmer as long as you can -- at least 4-6 hours, even up to 24 hours.
Add all the ingredients above to a slow cooker. Fill with water, not quite to the top.
Cook on low as long as you can - at least 12 hours, but up to 24 hours.
Add all ingredients to the InstantPot. Use 8 cups of water.
Seal the InstantPot. Press "manual" and set timer to 30 minutes.
When done, let the InstantPot do a natural release. It'll take 10-15 minutes. When done, open the InstantPot.
When done, strain in a fine-mesh strainer.
(Optional): Put in a big container and let cool for 12-24 hours. You'll then be able to skim any excess fat off the top. The amount varies - I rarely have a bunch, so I skip this step.
If freezing: Let cool then store into freezer-friendly bags or containers.
Please note that your broth might end up really dark! The longer that you let it cook, the more nutrients will be in the broth and that makes for a darker color. It's more flavorful!