Stupidly Easy & Delicious Chicken Stock

Ingredients

Chicken bones -- as many as you have on-hand. Rotisserie chicken bones somehow work best, but whatever you've got will do the trick. Don't worry about some skin or meat that is still on the bones.
Salt, to taste

Take bones from your roasted chicken or (better, for some reason) a rotisserie chicken and place them in a pot. Don't worry about having some skin or meat left on the bones.
Cover the bones with cold water (just cover, do not fill the pot)
Bring liquid up to a simmer and then continue to simmer for 2-3 hours, or until the liquid is flavorful and is not too pale in color. Skim any foam which rises to the top.
Taste and add salt if necessary.
Strain soup (stock) and enjoy as is, or add matzoh balls, noodles, veggies, or whatever you want.
If not consuming right away, let stock cool and remove layer of fat (keep for later, if you want -- this is called schmaltz). The soup can be frozen for a long time (as can the schmaltz).