Making stock is as simple as throwing chicken bones/parts in a pot, covering them with water, and letting them simmer for a few hours. Additions such as onions, carrots, celery, bay leaves, peppercorns, etc., of course, enhance the flavor of the stock, but if you don’t have them on hand, don’t worry. You can make stock with chicken bones/parts exclusively — no vegetables, no spices. The above-pictured jars of stock in fact were made without anything but bones and chicken.

The below recipe is what my mother taught me, and if you are making stock with the end goal of soup (versus rice/casseroles/gratins/etc.) in mind, I recommend making the effort to get some vegetables and spices in the pot.