I want to thank everyone here for the help and great suggestions on
making chicken stock. I am going for my first stock this evening. I
have just a couple more questions:

We had baked chicken tonite. The carcass is cooling. Before dinner, I
put the feet in a pan which has been simmering for about 2 hours. I
also have a few giblets and the neck.

Here is my plan. I would appreciate comments or suggestions:

1. Pull most of the meat off of the carcass and set aside.

2. In a large, heavy pot, put the carcass, the neck, the giblets, and
the feet that have already simmered for 2 hours on very low. Add some
cerely, onion, and carrots cut into 1-inch pieces plus a couple of bay
leaves and a few peppercorns. Cover with water and simmer on very low
for several hours, until the meat is falling off the bone and the
vegetables have given up all of their flavor.

3. Let cool, then strain (through cheesecloth?) and discard the bones
and vegetables. Put this in a container and let cool. Skim off the
fat.

4. When I am ready to make soup, start with the reserved chicken meat,
some new vegetables, and the stock. Cook until tender. Maybe add
noodles at the end.

Have I got it mostly right?