Talk about getting your money's worth out of a meal. :) We have roasted or BBQ'd chicken once a week. I always buy a whole chicken and cut it up myself. I take the back, neck, wing tips and the bones after we eat, and freeze them. When I get "leftovers" from two meals, I make and can stock.
Crock Pot Version ~
I take 2 large onions and cut them into large chunks. Then I'll take about 6-7 garlic cloves and peel them. Throw all that into a large crock pot. Add your frozen chicken "leftovers" and cook on low overnight. Strain the broth and return to the crock pot. Refrigerate so the fat can be skimmed off (a couple of hours). After skimming the fat, taste adjust seasonings if you want and turn to high. When it's hot, ladle into hot jars and process.
Stock Pot Version ~
|"leftovers" from one chicken|
|Chicken, onion and garlic in water|
- Heat your stock back up, then ladle into your hot, sterile jars and process for 15 min. at 10 lbs pressure.
Below is stock I made in the crock pot. I love the deep color and flavor compared to store bought.