I roast a chicken (rinse chicken first, then salt the inside of the cavity. In a 375 degree oven roast until temp reaches 165 degrees. I have a temp gauge that I insert into the thickest part of the meat, it alarms me when it reaches temperature so there is no guessing or timing. The one I use is just like the one at the bottom of this post.
Once I'm ready to use it, I then take cheesecloth. You can get it at the grocery store. And strain the stock & carcass & veggies through it (I line a strainer with the cheesecloth). I strain it into a very large bowl or another pot. Then lift the cheesecloth out with the carcass & veggies & throw it away. Super easy. This tastes better than any chicken broth or stalk I have purchased to use in my recipes. I can tell a difference when I don't make it from scratch. It's too easy not to! Let it cool throughput before refrigerating it.