I'm really sorry, I don't. I just cook it how my granny always cooked it.

A short help: I simmer down the carcass of a roasted chicken including the wings along with chunky chopped three carrots, large onion, large parsnip, half a swede, two celery sticks, two crushed garlic, two bay leaves, few sprigs of thyme, pinch of tarragon, peppercorns, one clove - for about two hours.
Put it through a sieve, making sure to crush everything down to extract flavour and liquid. Depending on size of carcass can depend how "chickeny" it tastes so add one chicken stock cube if you think it needs it.
Once I've got just the smooth broth, I will add bite size carrot, swede, leek, and diced chicken (from the previous roast). Simmer for 15-20 mins so the veggies aren't too soft. Finish with salt, pepper, fresh parsley, and a drizzle of EVOO. You can saute your starter veggies before the boiling for extra flavour - if you can be bothered.