Chicken stock

[ChiefOwl]

I really want to make a nice chicken noodle soup. Can anyone recommend a good stock recipe please?

Some say you need 2 chicken carcasses others say trim all fat off/ leave fat on. I have never made stock before. Also when it says keep skimming, will I know when I do it what to skim off?

Confused ...

I just boil up the bones left from Sunday roast with a chopped onion and a couple of chopped carrots and a litre of water for about 3 hours (covered) .. I then pour it through a sieve, put it in a jug in the fridge and let it go to a jelly - the fat rises to a layer on the top and you can just get rid of it.

Then when you heat it up for the soup you should add any seasonings- salt/pepper etc..

That makes it sound much easier!