You will just need a couple things to make a delicious chicken stock: chicken bones or carcass, water, vegetables, aromatics. Chicken bones: You will need chicken bones to make STOCK, when you make BROTH you only need the meat. Either a whole fryer chicken, chicken parts, such as a carcass or leftover bones from a roasted chicken, will work. After you have a rotisserie chicken or chicken on the bone, the leftover bones or carcass can be stored in the freezer for up to 3 months and used for stock at a later time! Water or Chicken Broth: Water is completely sufficient to make chicken stock since you will be extracting the flavor from the chicken bones, meat and the veggies/herbs. But Chicken Broth can absolutely be used in place of the water. Standard Vegetables: The most common veggies to use are onions, carrots, celery, and garlic . It doesn't even need to be the whole veggie! Save your veggie scraps, carrot peels, celery bottoms and onion peels. Keep them in a Ziploc baggie in the freezer for up to 6 months and pull them out when you are ready to make stock. Additional Vegetables: Some other flavors you might consider adding are lemon, parsnips, leeks, mushrooms, and parsley. Herbs & Spices: Add some delicious aromatics to ramp up the flavor, like bay leaves, ground turmeric, thyme, rosemary, peppercorns, and kosher salt. If you really want to amp up the flavor stir in a Tablespoon of chicken base at the end or add a couple chicken bouillon cubes at the beginning, this is kind of cheating but makes amazing flavor.