I make this stock with leftover chicken and bones. Click here for our wonderful roasted chicken recipe. It is a great way to get the most for your money and stretch a dollar. You can freeze the stock for later for use with your recipes instead of store-bought. If you just want to make the stock with out leftover chicken, use one pound chicken parts instead, preferably with bones.
I let the stock cook on low for a few hours to pull out the nutrients from the bones. You can use a crock pot instead of the stove top and just cook the stock on the low setting for the same amount of cooking time.
I do not add salt to my stock, I prefer to add salt to the actual recipe I am using it for, this helps to reduce sodium intake.
When the stock is done and cooled, if you are freezing, I would recommend freezing in portion sizes so you can use it in your recipes. I generally use glass canning jars, or you can use Ziploc freezer bags to preserve room in the freezer. Make sure to label and date the stock before freezing.