One of the advantages of cutting up a whole chicken yourself is putting the leftover bony pieces to use in homemade chicken broth. Or purchase backs, necks, and wings from your supermarket.
When the broth is done, remove from heat and lift out the chicken pieces with a slotted spoon or tongs. Pour broth through a large colander lined with 2 layers of 100 percent cotton cheesecloth into a large bowl. Cool the chicken pieces and remove the meat from the bones, if desired.
Let the broth cool briefly, then refrigerate it at least several hours or overnight. With a large spoon or wire skimmer, skim off and discard the fat that has hardened into a layer on the surface of the broth.
After the fat has been removed, transfer 1-cup portions of broth to freezer-safe, heavy-duty plastic bags. Seal and date the bags, then lay them on their sides on a tray; freeze, remove from tray, and stack in the freezer until needed. Or, freeze small portions of broth in ice-cube trays, release the cubes, and store in labelled bags.