Making chicken stock at home is very forgiving. With only a few ingredients, you can create something that is leaps and bounds better than the boxed or canned stuff.
You will need a stock pot (~8 quarts in size). A fine mesh strainer is also helpful, but not critical.
Put the first 6 ingredients into a stock pot.
Cover with cold water and place on the stove over high heat.
Once boiling, reduce the heat so the water continues to simmer.
Allow to simmer for 20 to 30 minutes, stirring occasionally.
If you see any foam gathering on the surface while the pot is simmering, skim it off and discard.
When it tastes done (it will taste like more than water!), take it off the heat. Remove the large chunks and then strain it through a fine mesh strainer.
Portion into individual containers or freezer bags and allow to cool before refrigerating.
The stock can be strained directly into storage containers or use it immediately in a soup or to cook grains.
Chicken Stock https://sandyapple.com/cook/recipe-buttery-spread/