Forgot to add- I don’t usually salt to taste at the stock stage. I prefer to let my guests salt their own soup, as it’s such a personal taste thing. I will pepper the stock though.
If you want your stock to have some extra body and gelatinousness, throw in some chicken feet.
Some people buy chicken winglets just to make stock; another possibility is to ask at the supermarket deli counter if they have any ham bones, or similar.