Chicken stock has become very nearly the universal stock of American home cooking. In classical french cuisine it plays a much smaller role, after brown stock (beef) and white stock (veal). Chicken stock is much simpler to create than brown stock, and easier on the conscience than veal stock, so it isn't entirely surprising.
Where the recipe calls for "bones", I use a mixture of necks, backs and wing ends. Don't use giblets, especially the liver, as they contribute cloudiness and off-flavors. Chicken feet, if you see them in your grocery, can be added with good results.
Any stock has four main characteristics: Aroma, taste, color and body. A stock should smell good, taste good, have a good deep color (golden for chicken stock), and have a substantial "feel" in the mouth. This last is body, the amount of gelatin in the stock. The gelatin comes from cartilidge, which is why chicken feet make a nice addition.
Clarity is of lesser importance, although it's nice. Try not to boil stocks after the initial boil at the beginning. A low simmer, with bubbles lazily rising to, but not disturbing, the surface, is perfect. Think of your chicken bones and vegetables taking a really long, really hot soak in the hot tub.