Simply simmer a whole chicken or any chicken parts in water with vegetables and herbs.
1. Remove the chicken after 3-5 hours and remove the meat from the bones. It should be well cooked and very tender. Reserve the meat for chicken salad or for a wonderful chicken soup. Return bones to water and continue simmering for 12-24 hours.
2. For a lighter broth, simmer for 2-8 hours.
3. Adding fresh herbs at the end of the simmering imparts additional minerals and flavors. Parsley and thyme are two common additions.
4. You can also do the above with just chicken bones. Save your bones in your freezer until you have enough to make a stock. Add in some additional chicken parts (necks, backs, etc.) if you have them for more depth.
5. When the stock cools, a layer of fat will form on the surface. Despite what every fat-phobic recipe on the internet says, don’t skim it off. It will act as a seal and keep your stock fresher in the fridge for a longer period. When you do break the seal you can either save the fat for use in other recipes (gravies, sautéing, etc.) or dissolve it back into the broth. Dissolving it back is a matter of personal preference. It will make your broth a little heavier. Perhaps wonderful for a cold winter night but not so much for other uses. You can also feed it to your dog who will love you for it!