Prepare the carcass by picking any remaining edible meat off of the bones and refrigerate the meat for use as leftovers.
Place the bones and skin in a stock pot or crockpot, cover with water, and simmer covered for several hours (if using a crockpot, you can cook on low for 8 to 10 hours overnight).
When the broth is ready, strain the broth and discard the bones and skin.
Refrigerate the broth for several hours until the fat rises to the top and solidifies. Remove and discard the fat and use the broth as a base for soup.
Homemade broth differs from canned broth because the collagen in the bones creates a gelatinous texture—some cooks think they have done something wrong when they see this, but it’s actually a sign of a good, rich broth. When heated, the broth will once again become liquid.Nutrition data is calculated using 1 lb. of chicken bones and 2 Tbsp. chicken fat for entire batch of broth.