Place all ingredients in a slow-cooker. Cook on low for 8 to 10 hours or high for 4 to 5 hours.

Place all ingredients in your 8-quart InstantPot or electric pressure cooker. Cook on high pressure for 1 hour. Manual or natural release both work fine; do it faster if you have less time to spare.

Pour the stock through a fine-mesh strainer to remove chicken parts, onion and garlic. The stock is now ready to use, or, you might prefer to put it in the fridge to chill until any fat solidifies on the top, making it easier to remove.

Let it cool and pour each quart of stock into 1-quart freezer bag or 1-gallon freezer bag and freeze them until needed.

For tiny amounts, freeze the stock in ice cube trays or nonstick standard muffin pans for 1/2-cup servings.