Some of the best chicken broth is made from the bones and skin of commercial bbq chickens. I will save and freeze the bones of a couple or three and then combine with chopped onion, celery, garlic and carrot (you don't have to skin the onion or garlic by the way) and throw it all into the stock pot with water. I simmer as long as possible and then cool and strain. You do not have to freeze if you have an extra fridge. I bring the strained broth up to a rolling boil, pour into quart jars, clean the rims and seal with mason jar lids (soak the lids in hot water for 5 minutes to soften the rubber seal as per directions on the package) Immediately put into the fridge. The lids should be curved inward to the jar, showing a proper seal, when the jars have cooled. I have a second fridge and have a shelf full of broth and homemade soups that I have canned in the same way. Any jar that does not seal is either reheated to try again or used asap.