Never waste your chicken bones. Store them in the freezer, and once you have a bundle of bones, make chicken stock with them. It’s simple and money-saving! In this video, Chef John shows you how to make a nice clear chicken stock. You’ll see why it’s a good idea to leave the skins on your large onion chunks. Some vegetables, herbs, garlic, and lots of water, and it’s ready for a gentle simmer—no hard boiling. You’ll discover when to start skimming the scum. It’s easy. You’ll see how to strain it, cool it down, and ladle it into jars for storage. Get the recipe for Chef John's Homemade Chicken Stock.