In your slow cooker, add Water (8 1/2 cup), Kosher Salt (2 1/2 tablespoon), Coarse Black Pepper (2 teaspoon), Celery (3 stalk), Onion (1), Carrot (3), Chicken Bones (1.5 pound), Garlic (3 clove), Dried Thyme (2 teaspoon), Bay Leaf (2) and Dried Oregano (2 teaspoon).
Place the lid on and set to slow cook for 12 hours. If you are using a pressure cooker, cook for 3 hours and then let it release the pressure naturally.
Strain the chicken stock and adjust for salt to taste. When the stock chills some fat will harden on top, you can remove it with a spoon.