Mbwuto

Ok, I need a good guide to making chicken stock. I'm a huge soup fan, mostly because of the cheapness and ease of utilizing left overs. However, my big hurdle to leap is buying chicken stock. I don't mind it, but I would like to be able to do without store bought stuff.

So what kind of meat/bone do I use? What spices? Do I cook just bones? Liberate me from my H.E.B overlords!