Defo need to roast the bird first, then take all that juice that runs out of it and sets like jelly in the bottom of the roasting pan and add that into the stock too, (after you have ripped the skin off the chuck and eaten it dipped in this lush fatty juice stuff)
Save most of the meat for eating cold, boil the carcuss and all the nasty bits up for hours, put through a stainer then pick all the meat off the bones (if you are going to blend the soup chuck the skin in the eating pile too) I usally add the veggies into the soup, celary, carrots, onions, leeks, parsnips, mushrooms what ever is in the bottom of the fridge that isn't too bitter (don't reccomend green bell peppers, or stuff that goes too mushy like brocolli) Mixed herbs, black pepper, garlic and your done, (salt to taste of you want, but tend not to bother we just don't have the taste for it)
I have never had a bad or bland stock or soup, it's always wolfed down and that is why you ladies need to choose your husband better ;P
You know all those pictures of Adam and Eve where they have belly button? Think about it..................... take as long as you need........................