It's so easy to make a batch of homemade chicken stock with simple ingredients and minimal prep. It's a great way to make the most of chicken leftovers and is so much more flavorful than store bought!
Add the chicken carcass to a large pot and place in the other ingredients.
Top with water so that everything is covered and bring the pot to the boil.
Once boiling, reduce the heat so the pot is steadily simmering. Half cover the pot with a lid and simmer for four hours. Stir every hour or so and add more water if needed.
Remove the large pieces of vegetables and chicken bones with a slotted spoon.
Pour the stock through a fine mesh sieve into a large pot or bowl. Press down with a spoon to get as much liquid as you can.
Pour the stock into a large mason jar and let cool to room temperature.
Once cool, use a spoon to remove the top layer of fat and store or use.
Notes
If the water is evaporating too quickly, turn the heat down a little and add in more water.
Let the stock cool completely before sealing and storing.
Don't fill the jar all the way to the top if freezing, give it some room to expand.