Here you can see the veggie waste on top of the carcass. This batch includes carrot peelings, onion and garlic skin, celery ends and parsley stems.
Fill the pot with cold water. Some people say to use filtered water but I really can't be that complicated when I cook. I just use water from the tap. You should add a little vinegar to assist in pulling the minerals from the bones but I almost always forget to do that.
Simmer the mixture for as long as you can stand it.
The water will evaporate and the vitamins and minerals from the chicken and the veggies will be added to the liquid.
If the liquid gets too low just add more water and keep simmering. It's best to let it simmer until the bones from the chicken are brittle and break easily. This means you've gotten all the minerals from them and your stock will be very nutritious.
When the stock is finished simmering, strain it into a container or two. I use these glass Ball jars. I generally get between 7 and 8 cups of stock. The fat will rise to the top and the stock may become gelatinous when it cools. You know it's really good if you get a gel. MIne doesn't always gel but it is always good.
Why is it important to make your own stock? First, take a look at the ingredients of the chicken stock in the grocery store. Here's the list on a Swanson Chicken Broth container: