Not sure why I decided to make chicken stock, but I did. No recipe, no references...
I started off by searing about 2lb of chicken carcass. Once it had browned and became aromatic, I tossed in a coarsely chopped onion, 3 ribs of celery, half a head of garlic (intact), 2 carrots and 1 parsnip - both sliced in quarters lengthwise but still attached at the fat end. Sauteed for a few minutes, then added enough water to cover it all (4 litres?). Brought it to a boil then simmered for 3 hours. Salted, and refrigerated.
All in all, a pretty good stock. I was thinking of incorporating some fresh herbs, but couldn't decide what would work. In retrospect, parsley would have easily worked. Maybe a touch of dill.