Alright, I know that's probably a stupid question...but I seriously need help. I don't know how to make chicken stock properly...I know the method of getting stock, by boiling a carcass till it falls apart, and the liquid left over, once strained is the stock. I get that part. My problem is the water to chicken-stuff ratio. For example: Today I'll boil the leftover carcass of a roasted chicken we had for dinner the night before. I'll put it in a large pot and cover it with water, bring it to a boil, then simmer till it falls apart...adding water to keep it covered as needed. After it's done cooking, I'll strain pull the chicken and pieces out of the pot and put in a large bowl to cool so I can pick the bones clean. I'll strain the liquid left in the large pot to get any more chicken pieces and bones left still floating around. Now, is that liquid my stock? Or do I add more water to make MORE stock? If so, how much more? And how much "stock" does everyone have after boiling a carcass? 2 cups? 4 cups? Ugh, I just don't know how to do it right! Help?