OK, here's what I would do.
Roast the chicken. (I assume you have a way to do this, so I'll not go into that)
Remove the skin and discard unless you want it to flavor your stock. If you're using it, cut it into large-ish pieces.
Pick the meat off the bones and reserve. Don't be too aggressive with the picking - leave the hangers-on, they'll make your stock taste good. Chop the carcass into a few manageable pieces, using reason (you know, cut at the joints and so on.)
Take the bones and put them in the bottom of a stock/soup pot with about 1/2T of oil, lard, fat, whatever. When the oil is hot, add 2 cups rough-cut onions, 2 cloves rough chopped garlic, and 1 cup each rough-cut carrots and celery. Allow these vegetables to cook about 5 minutes on medium heat, stirring only occasionally. Now add the organs, which have been roughly chopped. Cook another 3 minutes. Now turn the heat to high, wait 60 seconds, then add 3-4oz beer (it's up to you what kind, whatever's laying around is fine). Let this cook off, then cover the chicken bones with water (or chix broth, if you have it). Add two generous pinches of kosher salt, a sprig of thyme, and a bay leaf. Bring to a boil, then reduce to a simmer and cook about 1 hour, skimming occasionally to de-fat.
Strain this stock and reserve. Wipe out your soup pot. Heat 1tsp cooking fat, and add 2c medium-dice onion, 2c medium dice potatoes (optional), 2 cloves minced garlic, and 1c each medium dice celery and carrot. Cook about 5 minutes, stirring occasionally, turn the heat up to high, and add 3-4 oz beer (sound familiar yet?). Cook away the beer, then add the stock you made. Bring to a boil and add any other vegetables you'd like to include (green peas, corn, whatever). Season, simmer 1/2 hour, re-season, and serve over long-grain wild rice.
I season my vegetables when they go into the cooking fat with kosher salt.
I re-season with any additional needed salt, fresh ground black pepper, and a couple dashes each of Tabasco and Worcestershire. Not enough to taste, just enough to give things a little kick.
