Home-made chicken stock is a great thing to have on hand. We almost always have some in our freezer for quick use. Making chicken stock is pretty easy. The next time you roast a chicken, save the carcas. Throw all the bones, skin, stuffing (vegetables not bread), etc into a large crock pot and cover 2/3 with warm water. Let it simmer on low for 24-48 hours. Then strain it and freeze.
If you don't stuff your chicken with veggies when you roast it, you may also want to add some chopped onions, celery, carrots and herbs for a little extra flavor. And as a bonus, when the stock cools, all the fat rises to the top so it's easy to scrape it off and make it a little healthier.