Roast some onion, cloves and ginger for 15 minutes.
Peel the ginger once cooled.
Mash up some coriander root or stems.
Measure out all the other aromatics.
Toss everything in with the chicken carcasses along with two liters of water
Put everything in a crock-pot overnight on low.
In the morning you should be able to strain the stock through a cheesecloth or a very fine sieve.
Toss the bones and all the other stuff.
Put the stock back into the pot and keep on low.
Slice one chicken breast really thin.
Add it to the stock.
Simmer for 10 minutes.