I remember telling a friend that I almost did that the first time I made chicken stock, and he said that he actually did it . Might be more common than you think .
Anyhow, I really like my stock:
4 pounds (+/-) chicken backs, necks, and wings
About 3 quarts water (enough to cover by at least two inches)
2 medium onions
4 celery ribs, chopped, plus the leafy centers
4 carrots, peeled and chopped
3 parsnips, peeled and chopped
8 sprigs fresh dill
8 sprigs fresh parsley
2 bay leaves
2 whole cloves garlic
1 teaspoon peppercorns
Put chicken and water in a stockpot and bring to a boil, skimming off foam. Add onions, celery, carrots, and parsnips and return to the boil, again skimming off accumulated foam. Add dill, parsley, bay leaves, garlic and peppercorns and let simmer a couple of hours. Strain through fine cheesecloth into a large bowl. Cool quickly and let sit in refrigerator over night, then skim off fat and store the stock.
Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt