What good is stock? You can sip it hot as a cure-all with a little salt and lemon juice added. Or, you can make chicken soup. You can use it as the base for other soups like my hot and sour soup here.
Put the leftover carcass in a big pot. Add a little more than a gallon (1 gallon plus 16 ounces) of bottled or purified water to the pot.
Bring to a boil and simmer for three hours. Take off the heat.
Strain the chicken stock through a mesh strainer into a big bowl. Ladle the stock into Mason jars. A funnel helps.
If you want to go the extra step, boil the filled Mason jars in water, enough to cover, for 20 minutes. Re-tighten the lids. The chicken stock should now be shelf stable at room temperature for at least a month. If refrigerated, it will keep much longer. If frozen, one year would be not be unreasonable.
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