Throw leftover bones and skins from chicken carcasses into a large saucepan or stockpot, add 5 to 6 cups of water, and add some veggies along with some salt and pepper.
Set the pot to a low simmer. Once simmered, remove possible scum accumulated on the top, cover, and cook for several hours.
Cool the stock and strain it. Place in the fridge. Remove fat from the cooled stock, unless it was made with a natural, free-range chicken that is free from antibiotics, pesticides, and hormones.
Freeze stock if you don’t plan on using it for a few days.
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