It’s always good to buy chickens whole when you’re frying them or doing whatever you’re going to do with them. After you’re finished chopping them up, you’re usually left with a back and other unusable pieces.
You will get more use out of the backs in the long run than the chicken itself.
1 Chicken back and bits and pieces
1 Onion, coarsely chopped
1 Carrot, coarsely chopped
Some salt and pepper (not much)
1. Put all the ingredients in a large pot and fill with water until just covered.
2. Place on high heat.
3. When it almost boils, lower it to simmer and cover.
4. Simmer for one hour.
Let the stock cool to room temperature or just cool enough to handle. Run the stock through a strainer and separate the pure liquid stock into little containers and freeze it. Now you have stock handy to pull out for any recipe.