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Freeze vegetable scraps like celery trimmings, onion and carrot skins, or things that are going a bit off.
When you have enough…. Stock.
Also keep the carcass from breaking down whole chickens. (Chicken stock.)
You can get jumbo ice cube molds and freeze it in half-cup blocks.
Cooks know thyself! If you're not the kind of cook who makes stock, having a bunch of chicken wing tips in the freezer will not make you the kind of cook who makes stock. It'll just make you into the kind of cook who stores your leftovers before you toss them.
it definitely took a conscious effort for me to build it as a habit. but I would suggest it's definitely worth it, if you're buying store bought stocks or broths. it's part of my weekend food routine. (Including going out the greenhouse garden and pulling in the stuff that's come ready. I spend maybe 2 hours on the garden, it's aeroponics and the stuff is being forced, so I'm constantly shifting things through a grow cycle. And another hour tidying up all the produce... including stuffing carrots in a freezer and pulling now-sweetened carrots out.)
for anyone whose like... "I don't have TIME"... I feel you. One option instead of keeping an eye on a simmering pot is to use a slow cooker. I find carrot/celery/onion to be a solid base to work on, but I also like adding garlic, ginger, apple peels (adds pectin, and a nice sweet flavor,). I also like adding in mushrooms that need to be used up (or left over stems,)
Also a pressure cooker works really well for making stock.
I'm going to have to try that one of these days. How long do you keep it under pressure, and do you let it sit under 'keep warm' after?
https://www.seriouseats.com/pressure-cooker-chicken-stock-recipe
tl;dr: 45min on high, let natural release, skim off fat. When it's done I just strain it and then let it cool and then freeze it.