Servings: 6

1 chicken - breasts & leg meat removed after initial cook. 1 chicken - breasts & leg meat removed after initial cook.
3 cups of diced onion 3 cups of diced onion
2 cups each of diced potato, carrots, parsnip 2 cups each of diced potato, carrots, parsnip
2 cups of broth mix - no need to presoak 2 cups of broth mix - no need to presoak
Water Water
Salt and pepper to season Salt and pepper to season
Parsley is good as a garnish if you have some ! Parsley is good as a garnish if you have some !
 
Quantities and type of vegetables don't need to be very precise. Just add whatever you've got to hand. Quantities and type of vegetables don't need to be very precise. Just add whatever you've got to hand.

Cook the chicken however you like. I do mine in the instant pot- 1 ½ cups of water for 25 to 30 minutes at high pressure. Quick pressure release.
Remove chicken. Take off most of the meat and save to use as you wish!
Break up chicken carcass and put back in ipot with any juices. Add around 6 cups of water ( bringing it to around 8 cups in all ) Set at high pressure for 120 minutes. Sometimes I do it for longer. Quick pressure release.
Remove carcass and leave to cool on the side. Put vegetables, broth mix and seasoning in ipot and bring back to high pressure for 20 minutes. QPR.
Strip all the meat off and add to stock.
Sounds like more of a faff than it actually is since 99% of the time there is nothing for you to actually do. It may need water added the next day to thin it down a little bit since it will thicken and gel overnight.
You can use more carcasses and/or add a stock cube and remove more of the meat after initial cook - but this way makes me 6 days worth of lunches + couple of dinners from the breasts. How cheap is that !! Well I AM Scottish.