Soup from 5 lb chicken carcass

Boil bones (and any necks, feet, backs, etc-basically the stuff in the bag stuffed in the chicken when whole) in about 2 gal of water with 1 cup each chopped celery, carrots, and onion. Simmer for about 2 hours, skimming off any scum that floats to the top during that time (it's the proteins from the bones). After 2 hours, strain the liquid to remove the solids, and what you have left is broth. Season with salt and pepper to taste. Use as base for soup. And actually, 2-3 chicken carcasses would be even better.

Yeah, using it to make your own stock is a great option. We do this with turkey's and then freeze the stock; unfreeze as needed and Mrs. Smokin' makes soups.

We usually do 6 chickens (12 halves) at a time in the Smokette. I like to cut out the backbones when I kind of butterfly them. At this time I also cut off the wing tips. The uncooked backs wingtips etc all go into the freezer. When I have a big bunch of them and my wifew starts complaining about needing room in the freezer I throw everything in a big 3 gallon pot with water, onions, celery, salt, carrots etc.
Boil it all like somebody else posted. Skim, defat etc. When you have it where it tastes good and yopu have adjusted the seasonings make a note of the level in the pot. Continue boiling until you have exactly half the stock left. Then freeze or use. The extra boiling concentrates the stock for easier storage. Just remember to add equal amounts of water later.