Every time I roast a chicken, or if I have bones left over from cooking thighs, drumsticks etc, I pop them in a bag in the freezer. When I want to make stock, I pull out enough frozen bones to fill a big pot, cover with water, add some salt, cover, and bring to the boil then simmer for at least 2 hours.
Remove bones, cool and strain, and that's it! Flavourful, delicous chicken stock - perfect as a base for soups and casseroles, or making chicken broth drinks etc.
Chicken broth/stock is nourishing for the gut, and helps the immune system fight colds etc.