There are several methods for making chicken (or turkey) stock. Try this recipe.... It's my favorite! Guaranteed good results. Quantities are for small-scale, stove-top batches (about 2–3 quarts) of chicken (or turkey) stock.
Leftover bones and skin from cooked chicken or turkey (about 4 lbs or two rotisserie chickens) 1 large onion 1 large carrot (include carrot tops if available)
1 large celery stalk or 2–3 smaller ones (include celery tops and leaves)
1 Tbsp whole black peppercorns
2 bay leaves
1 bunch fresh parsley (if available) Thyme, rosemary sprigs, and garlic cloves (if available)
Method
1. Clean whole, unpeeled vegetables thoroughly and cut into 1-inch pieces. It’s fine to add clean vegetable scraps (for example, carrot and onion peels) from other prep work to the stock too.
2. Place the leftover chicken (or turkey) bones and skin into a large stock pot. Add onion, carrot, celery, peppercorns, bay leaves, and parsley. Add water to completely cover all chicken (or turkey) and vegetables.
3. Bring mixture to a boil and immediately reduce heat to bring the stock to a slight simmer. Partially cover the pot and simmer for 4–8 hours, occasionally skimming off any foam and fat that come to the surface. Add hot water as needed to keep the bones and vegetables submerged.
4. Remove the bones and vegetables with a slotted spoon or spider ladle.
5. Strain the stock through a fine mesh sieve or strainer into one or more large bowls or pitchers. Discard the solids.