[Clove]

I have some personal issues with his recipe but generally it should work as written.
I don't think you have to simmer 4 lbs of chicken pieces (and vegetables) for 6 to 8 hours, unless you're trying to make a demi-glacé. After 2 1/2 hrs you've got all of the flavor out of the components and much of the collagen out of the carcass.
And I always put the fresh herbs in during the last hour because that gives the stock a bright herbal note. But all of this is just personal taste and technique.

PS - There are many chicken stock recipes, using essentially the same ingredients, on the FTV site that cook in more reasonable times.
Tyler's cooks in 1 1/2 hrs. Sara's cooks in 1 1/2, Emeril's cooks in 2 hrs.