Homemade Chicken Stock 

This recipe came from the award-winning Chef... James Beard. I have made some very minor adjustments over the years, but the outcome is still delicious.
 
Ingredients
There is no need to cut up the vegetables in this stock. Be sure to wash all of your vegetables.
2 – 3 lbs. chicken backs
1 large leek, dark green part trimmed off
1 medium onion, peeled
2 carrots, scraped
2 celery stalks
A few sprigs of fresh parsley
4 cloves of garlic
4 whole cloves
1 teaspoon thyme
10 whole peppercorns
Enough water to cover ingredients in the pot
Cheesecloth
 
Directions
1. Place chicken backs in a large soup pot and cover with water approximately 4 inches above the chicken backs.
2. Bring to a rolling boil then turn the heat down to a simmer. Using a spoon, skim as much of the foam/scum that comes to the surface. Stir the chicken to help release trapped scum. Simmer for another few minutes and skim again. The scum is denatured protein which will make your stock cloudy.  It is harmless and flavorless, but visually unappealing. 
3. Stick the cloves into the onion and add it to the pot. Then add the rest of your fresh vegetables and seasonings to the pot. Add more water if needed to cover all the vegetables.
4. Cover with a lid and let simmer for 2-3 hours. Stir every now and then.
5. Let stock cool in the pot for 1 hour.
 
Straining Your Stock
1. Line a large colander with two layers of cheesecloth. Cheesecloth should hang over the edges of the colander. Place the colander over a large bowl or another large pot.
2. Scoop up the ingredients from your pot and place in the colander. Gently press down to remove excess broth. Then pour the remaining broth into the colander. Gently press down with a spoon again. The cheesecloth will catch all the food particles to give you a clear stock. Discard the remains in the cheesecloth.
3. Refrigerate the stock overnight. The fat will rise to the top and solidify. Use a spoon to skim the fat off the top and discard.
Your stock is now done!
 
Notes:
Stock can be frozen up to two months.
I would not salt the stock until you use it.

Five Reasons to Make Your Own Chicken Broth

It is certainly convenient to buy already made chicken broth. However, home-made broth is far superior in taste and super easy to make!. Here are five reason why you should make your own chicken broth.
​
1. Gut health - The gelatin in chicken broth heals the mucosal layer in the gut, re-sealing it, and restoring gut health. It also prevents damage, improves digestion, and cures chronic diarrhea + constipation.

​2. Reduces joint pain and inflammation. Chicken broth contains a golden combination of glycosaminoglycans (GAGs).
Glucosamine is commonly given as a supplement to cure joint pain and is even prescribed for chronic joint diseases. It stimulates collagen production, repairs joints, and reduces pain & inflammations.

​3. Anti-Inflammatory. Chicken broth also enhances anti-inflammatory capacity thanks to the amino acid glycine.
Glycine is closely related to the immune and digestive system, and an important building block for many different acids that keep your body healthy. 

​4. Healthy skin. Chicken broth works miracles for your skin, hair and nails thanks to the proline-containing gelatin. Proline is a cornerstone in collagen production and helps building skin & muscle tissue. Collagen is essential for keeping a healthy and fresh-looking skin texture and also helps in wound-healing processes.

​5. Improves bone growth and repair. Chicken broth is rich in
minerals. It contains calcium, magnesium and phosphor.
As you slowly cook the bones you'll notice they get all weak and crumbly... That's because all those amazing bone-building minerals are getting absorbed into the fluid.