Top idea watso...I have been doing that for years. I usually buy a chook on Saturday for sandwiches through the week. I bone it and then simmer the bones for 24 hours with the usual carrot, celery, onion and bay leaf. The herbs and spices left on the bones add a little extra pizazz to the stock. I usually get 2 litres of stock each time, then freeze it in 500ml tubs.
