I use home made chicken stock for stuffing now and I took some hints from Ina Garten on this.
Take the carcass of one roasted chicken (your own or from the store) and simmer it slowly in a large stock pot with
4 quarts of water (I used spring water)
1 medium onion cut in quarters
2 carrots – large chop
2 stalks of celery – large chop with leafy tops
2 bay leaves
tablespoon of whole black pepper corns
tablespoon of kosher salt
handful of italian parsley
handful of thyme
small sprig of rosemary
Simmer this very slowly until the liquid is medium-to-dark.
Strain through a sieve into another pot that you can keep in the refrigerator (or outside frig if you have one).
Then use this when you make your favorite stuffing recipe.
Making Chicken Stock
Dad Cooks @ Recipe Redux 