OK - here's what I did on Sunday afternoon. I put 8 lbs of chicken meat and bones in my stock pot, then added carrots, onions, celery, parsnip, parley and 8 quarts of water; brought the whole thing to a boil, skimmed off scum, then covered it with the lid, and stuck the whole thing in the oven for 24 HOURS (yes, 24 hours) at 250 degrees farenheit.
The result was the best chicken broth I've ever had. I find doing it in the oven is much better on the stove top because a) One can keep the temperature low enough so that the stock doesn't boil, for superior flavor; b) Less safety concerns about going out with the oven on low c) More convenient, in my view.
Note that most chicken broth recipes call for 3-4 hours of simmering. I really think that the full 24 hours made a big difference, both in the color and flavor of the broth. And with a big stock pot, making 8 quarts at a time obviates the need to buy abysmal premade stock.