Place vegetable and herb scraps and bones into the pan of your choice.
Cover with cold water.
Add 3-4 tablespoons kosher salt and 1 tablespoon pepper. Add in a bay if desired.
Bring chicken stock to a boil. Reduce heat to simmer and allowing the stock to cook for at least 3 hours or longer. Feel free to skim off any scum that rises to the surface as the stock cooks.
Strain out the solids over a large bowl or pan.
Cool the broth and store in the fridge overnight.
Skim off any fat that has risen to the top with a slotted spoon (this step is not necessary, but I prefer to remove the tiny bit of solid fat.)
Store in 2-4 cup freezer safe containers or glass jars.
Crock Pot Chicken Stock
Place bones, scraps, and seasonings into a slow cooker and cover with water.
Cook on low for 8-12 hours.
Strain out solid and cool stock for 20-30 minutes before storing in 2-4 cup containers in fridge or freezer.
Notes
Use the bones from 1 whole chicken or 2-3 large chicken breasts or 5-6 chicken thighs. Chicken wing bones and chicken leg bones can be used as well.
Use any vegetable scraps you like for this Homemade Stock. I recommend carrot and onion peels, celery leaves, and rosemary, thyme and parsley.