I use a similar recipe, plus a few cloves of garlic and some bay leaves. I don't add salt until it's finished and I use whole peppercorns instead of ground pepper. Plus a little lemon juice or apple cider vinegar. And I cook it for 2 hours in a pressure cooker. Basically, I'll buy a roast chicken from the grocery store once ever 2 weeks, eat half of it and then use the other half to make stock with the next day. Roast chicken gives the stock a beautiful color.

Takes forever for this much stock to cool off enough to refrigerate. I've heard if you refrigerate a hot stock too soon, it turns sour. Lately I've been covering the stock with a few paper towels, closing it in a cardboard box and setting it on the back porch until it cools off. Seems to work well.