i got a pile of chicken legs @ 88 cents per pound. (cdn)
what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
the stock when refrigerated was nice and gelatin like.