So here’s the thing!
Chicken stock can be whatever you want it to be, as long as you add chicken bones.

NANO says, be sure you don’t add too much water. Don’t try to make more stock than your chicken allows for.
I have come to learn that nano is correct (about this and many other things)
NANO also says bones are better than chicken meat. Her favorite is, backs and necks. If you can get to a butcher or a market, chances are good that you will find bones at a very good price. I went to St. Lawrence Market today and bought three bags of bones from Witteveen Meats. $1.49 per lb. Organic even. total cost was $12. Can’t beat that.
When I put those bones in my large soup pot I add water to just barely cover them. Let’s say, four inches above the top of the bones, if you are using a *stock pot.  It is tempting to fill the pot but don’t do it.

Put the pot on the stove on medium high. While it is heating, move on to prepare your vegetables.
I love this part because there is no chopping for stock. Just peel, wash and cut in half or into large pieces.
These vegetables will not be part of your soup. They are going into the pot to flavour your STOCK. Because the stock will cook for three to four hours, all of the goodness from the vegetables will end up in the stock.
Do not feel badly when you discard the vegetables with the chicken bones.

To my pot of water and chicken bones I add
1 parsnip peeled and sliced into chunks
1 small turnip peeled, sliced in half
two large carrots
1 large onion
three leeks. Cut off green part and slit leeks down one side. Run under cold water and make sure you get any bits of sand out of the layers.
1 fennel bulb. Cut off the fronds and slice bulb in quarters.
1/4 cup chopped dill
1 TBLSP. salt
1 tsp. pepper corns
add all to the soup pot
when it comes to a boil turn it back to medium, or even medium low. We are looking for a simmer!!
let it cook for three or four hours.

Set it aside to cool
when it is cool enough pour through strainer into a large bowl or pot.
***VERY IMPORTANT***
Make sure you drain the soup into a bowl and not down the drain!!

NANO tells a story about the time she drained her soup straight down the drain. In fairness, usually when we drain something, be it pasta, potatoes, carrots etc. we are keeping the vegetable and getting rid of the liquid.
That is not the goal when making soup.
Consider yourself warned, please.

Next,
set your stock in a cool or even a cold place. In your garage, in a cold room, in your car.
be patient and leave the stock sitting for a few hours or even for a day, 24 hours. When it is completely cold the fat will rise to the top and solidify. scrape, scoop or spoon the fat off the top and underneath you will find beautiful nutritious chicken stock.
If i have no plans to make soup right away I freeze the stock. I put it into yogurt containers and bowls and when I decide to make soup I thaw one or two or more of the containers and make soup.
I like to keep some in the freezer for making rice pilaf (recipe to come later) or extra liquid for gravy.

Yum

*I’m sure we have talked about stock pots.  If you don’t have a large stainless steel stock pot, please watch for one on sale.  Once you have made the purchase and have used it a few times, you will wonder how you managed without one.  They are great for so many uses and Chicken stock is just one.