I like to have lots of stock on hand for soups, stews and sauces, it's nice to cook rice in too.
After we have a roast chicken, I pick off most of the rest of the meat,leaving the smallest bits, and save the bones in the refrigerator. In the morning, I put the bones into a 4-6 quart pot and fill it almost to the top with water. Bring to a simmer over medium high heat then reduce to low to maintain simmer.
Pour through a sieve or colander to remove all the bones and vegetables.
So next time you roast a chicken (or turkey, or beef roast) don't waste those leftovers, make the best stock you'll ever have in only a few minutes prep time.