Sorry, your question isn't clear. What is "it"?
If you want to know what to do with watery-tasting stock, either
1) boil down the current liquid, to concentrate the taste.
2) add more chicken (bones, meat) and root vegetables, bay leaf, etc to same liquid and cook again.
In Nancy's answer I would add that #2 is the key thing to successful stock; the bones matter more than the meat. Don't boil just allow the stock to simmer at barely a bubble. Skim the fat as it rises and refrigerate overnight. If you have done your job properly you will have a thick flavorful gelatin.
My point is that you can't make a stock from chicken flesh alone. Everything matters from your aromatics, your "bouquet" to the carcass itself. It can be left over from a whole roast chicken.
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If you want to know what to do with watery-tasting stock, either
1) boil down the current liquid, to concentrate the taste.
2) add more chicken (bones, meat) and root vegetables, bay leaf, etc to same liquid and cook again.
My point is that you can't make a stock from chicken flesh alone. Everything matters from your aromatics, your "bouquet" to the carcass itself. It can be left over from a whole roast chicken.
Should have been clearer about imptc of bones.