Brown the pieces of chicken carcass (optional).

Place all the ingredients in a large saucepan and cover with cold water.

Quickly bring to a boil.

Skim the grease off the top of the stock using a ladle to help keep the stock clear and not cloudy as it boils.

Boil the stock for 30 to 40 minutes, skimming once or twice.

Place a sieve over a large pan and line the sieve with cheesecloth.

Pour the stock into the cheesecloth, catching any impurities and small bits into the sieve while allowing the stock to flow into the pan below.

Discard what the sieve caught and you’re done.