I make an easy chicken stock - using a chicken cut up or 8 chicken thighs, a couple of carrots and parsnips, a stick of celery, two onions four big potatoes and a leek, sprinkle with parsley cover wth 3 litres of water and simmer for three hours, topping up the water if needed.
Once it cools down I skim the fat off and it keeps in the freezer so I can thaw out what I need to make different stews.