Start with whole fryers (or roasters or broilers ... a whole chicken that's been dressed out) and cut off the frying pieces (wings, legs) and fillet off the breasts, saving the skin, neck, giblets, and the carcass after you're done cutting off the pieces. Put into a stock pot and just cover all the parts with water, then simmer for an hour to an hour-and-half. I've noticed it turns out better doing an hour-and-half on a low simmer.
|3 chickens, 2 stock pots|
After the second hour, pour the shtuff through first a wire strainer to catch all the solid pieces, then through cheesecloth (or in my case tonight, cheap cotton muslin because I can't find my cheesecloth). At this point you can let it cool and put it up in containers, or if like me you made way more than you realized you can simmer it down to concentrate it. Don't skim the fat out until you are ready to cook with it, as the fat will form a seal over the top.
Here is where I am at right now, simmering it down to concentrate it. I've managed to get it all in my largest stock pot.
|chicken stock simmering down|
You can also boil down ham bones or do a straight vegetable stock using this method - although straight veggie stock won't form a fat seal on top.
Hope that helps ya, Maggie!