Left-over bones and skin from a cooked or raw chicken carcass
Celery - use the center of the celery stalk instead of throwing it in the compost pile
Carrots - yeseven those dry-looking baby carrots in the back of your refrigerator drawer
Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.
Remove the bones and strain the stock.
You can store in the refrigerator for up to a week, or store in the freezer for months.