1. Place the chicken carcass in a large pot with salt and remaining optional ingredients. Fill the pot with water until the bones are covered by at least 2 inches. Bring water to boiling, reduce heat, and simmer, partially covered, for 1 hour.
2. Remove from heat. Cool slightly. Strain and discard solids. Transfer stock to airtight containers and store, covered, in the refrigerator up to 3 days or freeze for longer storage. Lift off any fat from the top after chilling.