Don’t throw away your chicken carcass or the package of giblets. Here’s a way of making a simple chicken stock (or broth—I use the terms interchangeably) that you’ll be using in all kinds of soups. This will produce only about 4 cups, so you may want to freeze the chicken elements until you have enough to make at least twice that amount.
Cooks' Note
Preferably uncooked, but if you have only a cooked carcass, by all means use it, as long as you add some fresh uncooked parts, such as extra giblets and neck, and maybe one or two wings.
