Every time you have chicken bones left over, no matter how few, put them in a bag in the freezer. You can also include vegetable scraps such as carrot tops, celery leaves and onion skins.

When the bag is full, put the contents in a big pot of water and boil it up for an hour or two. You can add herbs such as thyme and rosemary, but I don’t as I never know if I will be using the stock for an Asian-style recipe or a European, both which have totally different base notes. Let it reduce right down so it becomes thick and sticky then strain and pour into large ice cube trays. I got the ones in the pic below from Kmart (not an affiliated link, just useful info). Chill the tray until the liquid turns into jelly (or you could end up with it tipping out all through your freezer) then freeze. When the cubes of stock are frozen put them into freezer bags and keep handy to pull out when you need them (not at the bottom of the freezer). Each concentrated stock cube dilutes into 1.5 to 2 cups of water.

Be very careful about food safety throughout this whole process. At no point leave the bones or liquid lying around at room temperature for longer than necessary or you could make the whole household very sick.