I usually save up chicken bones in a bag in the freezer and use them all in one shot...

Begin by placing the chicken carcasses into a large pot

Add enough water to cover the bones, if you have alot of bones or a shallow pot, just put enough water in to come to 1 inch below the rim.

If the carcasses were raw, bring to a simmer and skim off any foam or "build up"

If the carcasses were from a roasted chicken or similar, you should only have to skim off oil

Once the foam is gone we can start building the stock...

add the remaining ingredients and bring to a simmer.

***If possible do not boil hard, this will cause the stock to become cloudy, its not a big deal but if you can slowly simmer the stock for 3 to 5 hours, it will promote flavor and a nice clairty for soups like chicken noodle, italian wedding or asian broths...

during the simmering period, keep an eye on your stock, you should lose about 1/2 inch per hour, so if you leave it on too long you will have nothing left. As a point of reference at a simmer i leave it on for around 4 hours.

when your ready, shut off the heat, you may notice a light layer of oil on the surface, i leave this on to skim off later for stuffings or gravys. Use tongs or a small skimmer to remove the bones and vegetables, then strain the liquid into a bowl or even another pot.

Hopefully you will yield 4 to 6 litres of stock.

Use in your favorite soups and broths.

***Just as a note, if you reduce this liquid to half, you will get a glace de poulet, which when cooled should geletinize. This is GOLD!!! I like to pour the reduced stock into a baking pan, chill it and cut it into squares. This allows for the production of quick sauces.