You can see all these veggie scraps from my freezer stash. It doesn't matter if the carrots and onions have the hairy bits on them - they won't get eaten, but they still will help flavor the stock.
I freeze the stock in these plastic containers. Once frozen, I run hot water over them to release from the container and store the frozen blocks in a jumbo freezer bag in the deep freeze. I like to freeze in two and one cup portions. I also have frozen stock in ice cube trays for even smaller two tbsp portions.
This chicken yielded 14 cups of stock,
and about four cups of cooked chicken.