Oh boy!!! A woman after my own heart. We always make stock after a chicken roast. Mmmmmm....it's to DIE for...nothing like canned or boxed stuff.
Okay...so have your roast chicken.
*Pick all remaining meat off chicken for leftovers or for your soup.
*Throw carcass in a stock pot full of water. If you can get chicken feet, it's even tastier. If it's organic, or you aren't too worried otherwise, make sure the skin goes in, too. It's fattier and a lot more flavorful.
*Cut up some veggies...whatever you have works, but generally speaking, carrots, onion, celery, etc. is good.
*Throw in a few bay leaves and some salt to taste.
*If you already know what you're going to do with the stock later, you can add some of the appropriate spices...the ones that 'age' well when you cook them longer, like a portion of the total pepper and celery seed.
*Bring to a boil. Then, reduce to a simmer indefinitely.
At least two hours if you're in a big rush, four hours is great. Some people do it overnight, but I hate to cook ALL the goodness out of it....though a lot of the goodies are probably already long gone.
I start with a stock pot that is full to the tip top, and it's 10" diameter and 14" tall. By the time it's done, the steam has depleted the water level to about half.
Strain the piecey parts out...a strainer would work, but I prefer cheesecloth personally. Then, if I'm making soup, I pick out the carrots and put them back in the broth, but also add new, fresh carrots that aren't so mushy. If you want to know where I go from there with soup, let me know.
I make some killer chicken soup if I may say so myself.