QUOTE (witesoxfan @ Apr 9, 2013 -> 10:51 AM)
It's not exactly healthy eating, but homemade chicken stock makes great risotto too.
And it's probably easiest to get chicken bones, but you can use this exact same formula for any sort of stock you want. I have made veal stock in a very similar fashion, except that we coat the bones in a layer of tomato paste, bake at 300 F until brown (but not black), and then cover with water (and a mirepoix) and simmer overnight.
Also, from that stock, you can make demi too - put your stock in a pot, SLOWLY reduce by anywhere between 1/2 to 2/3, transfer to a large sautee pan, continue SLOWLY reducing until it is slightly viscous at hot temperatures. Take off heat and chill, and when it comes out, you are left with nothing but your gelatenous product. With our veal stock, we also added port wine and salt to taste. With chicken demi, it would make for an incredible sauce in a homemade pot pie of sorts.
EDIT: Also, if you want a richer, deeper flavor, you can roast the chicken bones too, though you are also likely cooking some of the nutrients out of them this way as well. Get them a nice golden brown in the oven and you have yourself roasted chicken stock.
definitely another option, and I may try that out next time just for fun, but I typically get that richer flavor from offal like hearts. kali ma!