Soup weather. What are your tips and tricks for making great basic stock?

I'm in SW Ontario and winter this year has been MEAN. I'm craving some really good dak-gomtang to warm myself up.

I don't have an official 'recipe' for it, but here's what I do:

2 deboned chicken carcasses (yes, TWO) from our closest Korean grocery store. They sell them for $1.99 each, so cheap!

1 peeled yellow onion

2 carrots

2 celery stalks

an ungodly amount of garlic (at least 20 cloves)

a big bay leaf

Cram the chicken bones into your biggest pot. Add water to about 2 inches from the top. Simmer and strain off any foam. Throw in all the aromatics and bring to a nice rolling boil for about an hour. Chill overnight, skim off any fat, bring to a boil again the next day. (You could just boil the heck out of the stock for 4 hours but I never have the time to watch it that long).

Strain out the stock into another clean pot together with a pretty plump little chicken, add MORE garlic (mwahaha) , a few ginger slices, and simmer gently together. Your soup should be lovely and white and the meat very tender and cooked through (usually takes hour). Offer salt and pepper, dadaegi and minced green onion on the side, and a hot bowl of white rice. Oh and kimchi.

That's it, what is your recipe for dak-gomtang?