First, keep in mind that the stock will be used to replace water while cooking, such as when cooking rice. It will not be the base for soup.
I have the carcasses of 4 roasted chickens, the giblets bags from 3 of the chickens, a few carrots with their green tops, half an onion, 2 small garlic cloves, salt, peppercorns, bay leaves, and some fresh herbs--savory, lemon basil, and rosemary.
1.) Do I need anything else or more of what I already have--celery, leeks, parsley, more onion or garlic? Do the herbs I have work for stock? How much do I need for the number of carcasses I have?
2.) Should I use the giblets, and if so, all of them or do I remove the liver? Should I cook the giblets first, and if so, how--roast, pan fry?
3.) How much water do I use--enough to cover everything, or a certain measured amount? And how long should I simmer?
Most recipes I've read require using a whole or parts of chicken and give conflicting advice, so I'm hoping you can help me. Thanks.