This is the lazy/easy way. It’s not quite as good as the “right” way that involves chicken feet, and other various uncooked chicken parts, but it works fine and makes great stock.
Then take all of the parts that you want to eat off of it, and do what you will with them. Put EVERYTHING else in a crock pot. That means bones, fat, skin, connective tissue (especially connective tissue), etc. And dump the juices that have accumulated in the bottom of the container in too. If you don’t have a whole cooked bird, you can broil some boney chicken parts (wings, legs, backs, necks, etc) until they begin to brown a wee bit and let them stand in for the bird. Then quarter up a small onion or cut 1/2 a big onion into large pieces. Leave the skin and root and other weird stuff on it. Cut 1/2 a head of garlic in half and toss it in, skin and everything. I also added in some baby carrots from the fridge that weren’t gonna get eaten, some whole black peppercorns, and a bay leaf. You may want to put some celery (leafy tops work fine, as do the weird white bottom parts), or parsley, or rosemary, thyme, etc if you have it.
Add enough water to fill your crock pot and turn it on. Mine is underpowered so I cook it on high overnight. If yours is higher powered, you could probably cook it on low. It probably only needs 3-4 hours, but overnight works fine and it minimizes my effort.
I ended up with 2 quarts of the gorgeous golden liquid. Now just stick it in the fridge (you can remove the solidified fat if you want) and use it within a week or two. I’m going to use mine to make a batch of sun dried tomato risotto.