It is so simple and gratifying to make homemade stock in your own kitchen and it is much tastier than a lot of the boxed varieties from the store. Another bonus is the satisfaction of making it yourself and the amazing, comforting aromas that will fill your kitchen on any given day that you to decide to make homemade stock.
NOTE: Yes, there are professional opinions on what constitutes stock versus broth. Whether I start from an already-cooked chicken or from raw, I've always just used the term stock. Also, there are ideas out there that stock does not traditionally include salt or seasoning ... and that broth does. (Stock is considered a base for making broth, I've read.) You can choose not to salt or season this "stock" (and season later when using in a recipe to create a "broth"). This is simply my method and recipe.
Most of the time, I begin with what's left behind from a store-bought rotisserie or home-roasted whole chicken. But, it can be done with uncooked chicken pieces on the bone and with the skin on. If you're starting with uncooked pieces of chicken or a whole uncooked chicken, you can pick off the cooked chicken for another use when stock is completed.
.JPG){kind=link}