For stock? PSH... EASY.
Gather your chicken bones (preferably from a whole roasted chicken, plus any other chicken bones you manage to save up) Place in large stock pot (or crock pot). Fill with enough water to have the bones be about 2 inches under.
What all you add is easily varied. But what I do is :
2-3 bay leaves
a tablespoon rosemary
a quartered onion, (two if small)
5-6 fresh garlic cloves busted up a bit
bring to barely a SIMMER. Do not boil this. It needs to go on cooking for at least 2 hours. The crock pot is great for longer cooking.
About the last 30 minutes I add a teaspoon of turmeric, maybe a large pinch of black pepper. When it's done cooking strain it out to get all the solids. A fine mesh strainer is good to run it through a couple of times to get all the fine sediment.
Drink up. Refrigerate. It should turn to a jello-like consistency which loosens again when heated.
Use this for soups, gravy, or just a soothing cold remedy.