For this, I just dump all my chicken pieces in a large stock pot, add diced celery and onion, and some Italian seasoning. Fill the rest of the pot with water to about an inch below the rim, bring to a boil, lower your heat to a simmer and cover. I usually let this cook for 6 hours or more.
Then it's time to drain the stock from the pieces. I do this in a large bowl, placed in my sink, with a colander over it. The pieces and bits get put in another bowl in the fridge and fed to the cats and dog over the course of the next week. Despite the bones being cooked down, I pick them out so that the dog doesn't get them. They love this little extra treat in their food.
My next step is to put the stock in the fridge for a night. This saves on the skimming step, because once the stock has cooled, the fat will condense on the top as a film, and can be removed easily. Then it's time to put the stock back in a large pot and add our ingredients.
I like to serve this with a dropped biscuit recipe from my Betty Crocker cookbook (1986 edition). Perfect for a dreary winter day.
1/2 cup shortening (I use butter)
2 cups all purpose flour
1 tbspn sugar
3 tspns baking powder
1 tspn salt
1 cup of milk
Mix ingredients with a spoon until fully blended. Grease a baking pan, drop spoonfuls into pan, and bake at 450 degrees for 10-15 mins, until lightly browned. Much like bread recipes, tapping on the biscuits for a hollow sound will also help you make sure they are done.