So I did.
Two and a half hours later I have 3 litres of chicken stock suitable for making white soups with.
And yes, my kitchen setup looked exactly like this as well.
Any kind of bones, cooked or uncooked, may be used to make bone stock. Put them in a small stewpan or small stock-pot, add enough water to well cover, and bring to the boil. Skim, add a peeled onion, a carrot and a bay leaf (I also added 1 stick of celery and some peppercorns), simmer for about2 or 3 hours. Season to taste with salt. This stock may be used in place of water for making gravy, soups and sauces.
All frozen into handy 500ml containers for whenever I need 2 cups of chicken stock