Stock is easy as hell to make- Basically, leftover bones from various preparations. Short answer is "Yes" you can use those left over bones. Longer answer is, you'd get a better result if you started with a whole chicken but your solution is, without a doubt, better than water by itself.
If you have it on hand, add some chicken powder to your stock to give it a bump. This product is pretty solid in a pinch.
If you want to make this recipe, get a big jar of Knorr Chicken Bullion powder which has MSG in it. I add it to just about anything that needs a flavor boost. Made chili this week and it was missing something...sprinkled in a little of the bullion and it was perfect.
It's Knorr chicken soup base. You can find it at Amazon or also Costco
Here's a link
Nice recipes. People who dread chicken usually don't know how to cook/season it. I noticed in your chicken recipes you don't include ~~any~~ many salts/seasons. If anyone follows any chicken recipe, I suggest you dab on some of this before cooking.
Knorr makes a granulated bouillon that's pretty good. I think they have it in chicken, beef, pork and tomato. I usually use a spoonful in a big pot of soup. I find it in the ethnic section of my local grocery.
http://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M
I really love rice and beans. I have learned some recipes here in Limón, but here is something you can call the classic way of making rice and beans:
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Awesome, have fun! Also, if you want really umami sauces or powders, here are my favorites:
They're all basically MSG in different forms with different flavors. But all super addictively delicious!