If you must follow a recipe, here's generally what I do:
Sorry, no pictures!
*1 whole chicken (or 2-3 lbs chicken bones, preferably with a little meat)
1 medium onion, quartered
2 carrots, cut into 1" pieces
2 ribs celery, cut into 1" pieces
1 bay leaf
1 TBS peppercorns
1-2 tsp salt
Handful of fresh herbs (e.g. parsley, thyme, rosemary), if desired
Place all ingredients in your largest stock pot and cover with as much water as possible.
Bring to a boil. Cover and reduce heat. Simmer for 2-3 hours until the liquid is a lovely golden color.
Strain and skim the fat before portioning for the freezer. I do this process twice--once before refrigerating the stock and again before freezing in 2 cup portions.
*I prefer to use a whole chicken so I get two products out of one cooking process--at least 4 cups of cooked meat which I shred for salads, enchiladas, and casseroles plus about 14 cups of stock. After Thanksgiving, I use the entire turkey carcass to make turkey stock.