I try to keep stock as bland as possible, and add flavour in whatever I am using it in, ITMS. So I make the basic stock that tastes like chicken I then use that stock as a base in soup, risotto, etc. Any added flavours via herbs and spices go into the soup or whatever. I try and keep the salt levels down.

I do add pimentos when making the stock, but otherwise the same as your ingredients above. You could add bacon for more flavour and salt, or try herbs like parsley. I also try to make the stock in the slow cooker, to draw out as many nutrients and flavour as possible. I then boil it for 10 minutes at the end before cooling and putting in the fridge/freezer.

I also roast the bones when I have time.

I'll be interested to see others' responses