I'm going to try that as well. I'm also going to start adding my vegetables at the end of the simmering time, maybe even after removing the bones and meat.
One thing that was mentioned is to not use scraps. I suppose that if one is looking for the highest quality stock that's a good suggestion, although I do think there's probably a time and place for it. I've never done so, and when making broth I usually by the meat fresh - as fresh as possible - and use drum sticks, wings, backs, necks, and breast bones with some meat on them. The poultry place I go to gives those away, o whenever I buy poultry I'll get a few pounds. I'll add whatever accumulated thigh bones I have as well.
AS for the bones, while it may seem like overkill, roasting and chopping them and then covering them with ice seems like a great idea. I just put in an eBay bid for a cleaver, and can't wait to get it.