Bones are the foundation of a full-bodied stock. So grab your freezer bags and get in the habit of saving the central cage left after carving a roast chicken or the scraps that remain after butchering a raw bird, such as the neck, back and wings. (You can also buy a package of chicken wings to use.) It's all very flexible. (Andrew likes a mix of raw and roasted bones, but stock is forgiving. Use what you have.) When you've built up a good stash in the freezer, pull out a pot to make stock!