Chicken Stock .
Chop up the carcasses as much as possible. Put all the ingredients into a pot and cover with cold water. Bring to a boil and skim off any surface fat with a tablespoon. Simmer for 3 to 5 hours. Strain, and remove any remaining fat. If you need a stronger flavor, boil down the liquid in an open pan to reduce by one-third to one-half the volume. Do not add salt.