Gather chicken bones, skin, cartilage, and any leftover meat
Place the bones in a large stockpot
Add cold water to cover the bones by 1 to 2 inches
Add optional aromatics such as onion, carrot, celery, garlic, and herbs
Add a small amount of salt if desired
Bring the pot to a gentle boil over medium-high heat
Reduce the heat to low immediately after boiling
Skim off any foam or impurities that rise to the surface
Simmer gently for 4 to 8 hours
Add more water if needed to keep the bones covered
Avoid vigorous boiling
Strain the stock through a fine mesh sieve or cheesecloth
Discard the solids
Cool the stock quickly
Refrigerate and remove any solidified fat from the top if desired
Store in the refrigerator for up to 5 days
Freeze for longer storage