My friend Joanne taught me the secret to making the best chicken stock ever -- add 2 tablespoons of apple cider vinegar to the pot. This brings out the vitamins and minerals from the bones.
1 pot of water - about 8 cups
1 chicken carcass with some meat still on the bones
2 onions - quartered
2 carrots - chopped
2 stalks of celery - include leaves
2-3 bay leaves
2 tablespoons apple cider vinegar
1 teaspoon fines herbes
Bring to a boil. Reduce heat to a simmer and simmer for 4-6 hours.
Once stock is done, strain and reserve liquid. Save any meat for soup. Discard bones and vegetables.
Use right away - or freeze for 3 months or keep in refrigerator for 3 days.