The world’s best, easiest chicken stock:
1. Buy a slow-cooker and a whole duck
2. Tear apart duck
4. Put duck and 1.5 quarts water in slow-cooker
5. Set slow-cooker to 6 hours
We supplement the dog’s kibble with shredded duck (she seems to have a bad reaction to chicken) so I hit on this as the laziest way to prepare it. It turns out that the (essentially leftover) cooking water is far and away the best “chicken” stock I’ve ever made, and I’ve made some pretty elaborate recipes. If I happen to have random vegetables like carrots and celery around I’ll throw them in, but it really doesn’t matter.
You can strain or clarify it if you like (I don’t bother), but de-fatting it is trivial: just freeze it and scoop off the solid fat later. I have completely given up buying prepared stock now.