I always feel so weird about throwing the carcass away. It feels so wasteful or something.
So I googled homemade chicken stock and whaa laaaa.
Put your carcass in a big pot.
1-2 garlic cloves
Anything else you want
Salt and pepper to your liking
Cover with enough COLD water to cover the carcass and vegetables.
Bring it to a boil, then reduce to a slow simmer.
Simmer for 60-90 minutes UNCOVERED.
Strain the liquid. And there you have it.
My conundrum is how to store it, but I just put two cups per zip lock bag, and stored them in the freezer. It made about 16 cups I think?
It's a bit experimental, so I'll update with any new findings.