Chicken Stock for babies

[HolidaysQueen]

I want to make some chicken stock for the freezer from the carcass of our Sunday lunch. It needs to be baby friendly, i.e. no salt.

Do I just throw the chicken carcass in as is - bones, skin, bits of meat etc. - or do I need to do some cleaning and tidying and removing of bits first?

My plan was to put it in a pan with onion, carrot, celery, bay leaves, thyme and peppercorns and a couple of litres of water then simmer for about an hour. Does this sound reasonable?

I just bung it all in a big pan with a couple of rough chopped carrotts, onions and a bit of pepper and a couple of litres of water. Bring it to the boil then turn down and simmer for about an hour and a half or so. Strip any useable meat off it first & freeze for a later date