We make chicken stock all the time, of course, so this was more of a reminder. This stock had carrots, onions, celery, peppercorns and a bouquet garnet as well as the chicken carcass.  I stewed it for three hours and made two pints of stock.  Putting the lot through a colander over a big bowl was easy, but I need to get a big bowl-jug combination, for pouring through a sieve into a jug without spilling it everywhere.  The stock looked and smelt okay, but it went straight into the freezer for later.