Originally Posted by taxlady
I often leave some meat on the chicken carcass. It's 'cause I have been picking at the carcass and I make the stock (or put the carcass in the freezer to accumulate with other chicken bones) and it has reached the point that I have to do something RIGHT NOW or it might go off.
We have wings fairly often, and I save the wing tips in the freezer until I have several bags, then I thaw them, roast them a bit to add some flavor, then make my stock from them. I also do a mirepois, roasted with the chicken pieces, and a bouquet garni. Simmer for a few hours, remove the all the chunky stuff and reduce it a bit if necessary to get the flavor I want.