I promised a few weeks ago that I'd go over the way I make chicken broth. Most recipes I've found online call for a huge amount of chicken bones. I don't have space to store bones, so I make it as needed and when I have a few bones available.
I put them in clean freezer safe canning jars, and store them in the fridge overnight. As they cool the fat rises to the top, and I can skim it off easily. Then they're ready for the freezer, where they can be stored for up to three months. This particular batch made 5 half pints. If you've never made chicken stock I highly suggest you try. It's so easy, you can't mess it up. You've just saved yourself bucks because your using things you would have normally tossed in the trash.