Just thought of another way.

A few nights ago I wacked my chook in a big pot with onion (you could use leeks) sliced garlic, sliced ginger, salt and pepper and about 2L of water (enough to cover it). You bring the whole thing to the boil then reduce it to a simmer and pop the lid on. In 45 min or so your bird is cooked and once you strain the liquid to get rid of the onion etc you have a beautiful stock!

I removed the meat from the chook and used it with a white sauce in a chicken pie and for chicken sandwhiches. The stock is going to make a risotto very soon. It was a great way to cook as I could just leave it be and when done, I got a few different meals out of it.