It is so easy to make your own chicken or beef stock. Sure, you could add a bunch of spices and vegetables, or you could just make it basic. When you are done and it is cooled, measure it out by 2 or 4 cups worth and put it into freezer bags. Lay the bags down in the freezer, so they freeze nice and flat. Then they are a cinch to store or thaw.
Take all leftover bones, skin, giblets, neck, etc., – minus any big chunks of meat – and put them in a large stainless steel or cast iron stock pot. Cover bones completely with water. Bring to a boil, cover pot, and lower heat to simmer at least 4 hours. You can go as long as 8 hours, though you don’t want to boil away all your water. I usually go about 6 hours. Remove all the bones and strain the broth. Allow to cool, then remove the fat that rises to the top. When cool it has the consistency of jello – that’s good, because you know then that you’ve gotten the rich calcium from the bones.