Soups: Basic Chicken Stock 4 Chicken backs (ask meat cutter for them)
3 medium Onions, chopped coarsely
2 stalks Celery, chopped coarsely, greens on
3 large Carrots, chopped coarsely
1 large Bay Leaf
1 1/2 tsp. Basil (3 tsp. if fresh)
1 tsp. Marjoram (2 tsp. if fresh)
2 toes Garlic, fresh whole (optional) 
Salt
3 qts. Water
Place chicken backs in a large soup pot with water and 1 tsp. salt. Bring to boil and lower to medium heat. Slow boil for 10-15 minutes, skimming foam as it forms. Discard foam. When foam stops, add vegetables, basil, marjoram, bay leaf and garlic. Bring back to a boil, lower to a simmer. Cover and simmer for 4-5 hours, stirring occasionally.
Remove from heat and allow to cool slightly. Use slotted spoon to remove bones and large pieces of vegetables.
If you are going to make soup right away, now is the time to cook the meat for your soup. I use chicken thighs because I like dark meat in soup - use whatever you like. Once the stock has simmered for 4-5 hours, remove as much of the bones and vegetables as you can with a slotted spoon or cooking spider and discard. Remove skin from fresh chicken and place into the stock. Bring back to a boil. Lower the heat and simmer for 25 minutes. Remove chicken pieces and set aside to cool. Proceed with straining and defatting stock as outlined below.
Pour stock into a large bowl through strainer or colander lined with cheesecloth to remove small pieces of vegetables and herbs. Discard everything in the strainer.
Refrigerate in large bowl until fat solidifies. Remove fat. Use stock as base for soup or put into tightly sealed containers for storage. Stock can be frozen for up to 1 year. For quick access to small quantities, freeze in an ice cube tray and store in a baggie.
TIPS:
My soup pot lid has a vent hole in it so that my stock concentrates to about 2 1/2 quarts by the time it's finished. If yours doesn't, simmer the last hour with the lid off.