My wife bought a rotisserie chicken, so we made stock with the carcass. Its just so good to get 5 liters of stock from what would be garbage. Tattler lids worked well today, only one didn't seal. I don't normally do that well. Easier to get them to seal in a water bath.
Here's a recipe I follow to make stock, I also add 1-2 tablespoons of vinegar, supposedly it helps to draw more nutrients out of the bones. I ususally use whole leftover carcasses after butchering too with the other pieces in the recipe.
https://www.rebeccakatz.com/recipe-box/old-fashioned-chicken-stock-t4aac