I make homemade chicken stock and use it in quite a few of my meals. It's a very frugal thing to do, and is MUCH more nutritious than the chicken stock that is available in the grocery store. I use chicken stock as a base for most of my soups and for extra flavor in a lot of meat dishes.
You will need:
One whole chicken or 2-3 pounds of bony chicken parts. (Sometimes I will roast a chicken and serve it as a meal, then use the leftover carcass in the stock.)
4 quarts water
Onion (one medium to large one - chopped)
Garlic (one or two cloves - chopped)
Carrots (2-3 sticks - peeled and chopped)
Celery (3-5 sticks - chopped)
You don't have to be exact with the veggies. Just use what you like. As I cook throughout the week, I will sometimes save celery leaves, uneaten veggies, etc and throw them in the stock.
Place everything into a large pot. Let stand for about an hour. Then bring it to a boil and remove any scum that rises to the top of the water. Reduce heat and let it simmer all day. (At least 4-6 hours, but the longer you let it simmer, the better the stock will be).
Remove all solids out of the stock. Discard. (Unless you used chicken with the meat still on - you'll want to save the meat for other meals. I like to use the extra meat in chicken tacos/fajitas, casseroles, etc). Strain the stock through cheesecloth or a mesh colander. Place into your fridge until the fat rises to the top, then skim the fat off. Put stock into containers and store in the fridge or freezer.