How to make a good chicken stock
You can turn roasted chicken wing tips (usually discarded when making chicken wings) into excellent chicken stock very easily. As you can see the stock is like very firm jelly (jello) because chicken stock is made more from bony parts in this case roasted chicken tips, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. You can use raw wing tips but you will get a lighter (in colour and taste) stock. In the recipe below you can use the left over bones from a roast chicken also. Wing tips contain a lot of gelatin and flavour so not many are needed to make a good stock.
12 Left-over chicken wing tips that have been roasted (or raw)
2 litres of water
1 cup of chopped onions, celery, carrots
fresh thyme, bay leaf, and peppercorns
Place wing tips in a clean large stockpot. Fill with cold water to cover the tips. Add carrots, onions, celery, carrots, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover and keep the stock cooking at a bare simmer, for 1 hour for roasted tips (or 2 hours for raw tips). Occasionally skim any foam that may come to the surface. Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot.