Two experiments with chicken stock, which has become a new favorite in the house. First stock was from one roaster, tin of discarded vegetables and water enough. Second stock started with less water and simmered longer, allowing for a strong reduction--nearly 1/3 of already reduced water content.
The result was 6 cups to 2. The 2 cups were extremely potent. Because I was planning to use it right away, I left it overnight in the fridge. It came out gelatinous. Made soup two nights later out of leftover chicken breast, two bags of remainder egg noodles (not sure how much was there), some celery and carrots. Could have used parsley, and potentially something other than salt to spice it up, but am not sure what at present. First attempt at soup labeled a success.
UPDATE: the reduced stock doesn't work super well for soups, unless you like it thick. More broth would have been better. In future, reserve reduced stock for sauces to intensify flavor without too much sodium addition.
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