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In a large pot, bring the chicken, garlic, onions, carrots, celery, black peppercorns, and 4 quarts of water to a boil over medium-high heat.
Reduce heat and simmer the stock, uncovered, for 3 hours. Skim off any foam that rises to the top and add water as needed to maintain the same level of liquid in the pot.
Add additional liquid if necessary, but cover the pot and simmer for 2 hours more until a rich stock forms.
Add the aromatics and simmer for another hour until a rich stock forms, about 1 hour more.
Let cool slightly. Using a fine-mesh strainer, strain the stock into a large bowl; season with salt.
Let cool. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.