Packaged low-sodium chicken broth is a miracle worker in the modern kitchen, but it’s also useful and economical to know how to get extra mileage out of a whole roast chicken by using the bones to make your own stock. This is also a good way to use up half-used or ancient onions, carrots, and celery you might have in your refrigerator. If you don’t want to make the stock right away after you roast a chicken, you can freeze the bones until you’re ready.
An Oldways recipe