When you use chicken thigh and bone by yourself, you might have discard the bones. But you can actually make nice stock by using it.

Ingredients :
Chicken bone and skin   2 sandwich bags
Salt  1 tbs
pepper    5-6 corns

How to make ;

I stock up with the chicken bones and skin and freeze it.  Ziplock bags are convenient.

If you use a whole chicken, preserve its neck bone for this recipe.  A neck bone gives great flavor to the soup.

Beat the neck bone with a heavy knife.

Put all bones and skin in a bowl and pour hot water over it.

And immediately clean it with cold water. This lightens the chicken smell.

Put bones and skin, salt, pepper corns  in a pot with 2.5 quarts of water and boil over a high heat.

When I have a plan to use the stock for Chinese/ Japanese soup, I like to add scallion and ginger.

For Italian/French/American recipe, I like to add onion, carrot, celery, or bouquet garni.

You will see foam on the surface. Remove it and simmer over medium-low heat for 1 -2 hours or longer. Keep a lid on a pot.

After simmering, use a strainer lined with a sheet of kitchen paper towel and filter it while hot.

You will have about 2 quarts of stock. You can stock this in a container (I like plastic yogurt container) and freeze.

I have the recipe in Japanese, too.
鶏がらスープ