I'll throw chicken carcasses (carcassi?) in a big ziplock bag in the freezer until the bag is full. There will be some roasted, some boiled, some rotisserie, grilled, etc...once the bag is at capacity, I'll give them another boil with some onion, celery tops and maybe garlic. Add water just to cover and simmer for at least an hour. Strain and pour off the broth, save for soup, rice, whatever. Always have a batch or two waiting.