Every time I have the bones and skin from a roasted chicken I put them in a pot, just cover them with water, and simmer for stock. I did the same thing last fall with the turkey carcass. No vege added until it's being used for soup or something else. I freeze it in pint canning jars and lately I've thawed a couple for making rice (in a rice cooker - as careful as I am the rice in a pan on the stove always seems to stick or burn to the bottom. The cooker is perfect every time).