This is brilliant!I always stick a huge tupperware in the freezer and throw in all the bones, tendons, etc. from whatever chicken dishes I end up making across the month or so. No way in hell do I have the money to waste fresh chicken on stock. Another tupperware holds all the carrot and onion and beet peels from other dishes I made that month. (I wash all my root vegetables really well!) A third holds apple and pear cores with the seeds removed (it's just me, so I don't mind if there are teeth marks ) Come the end of the month, I soften all the peels with some garlic and herbs in some olive oil, throw in all the bones, add water to cover, and let it simmer for about an hour and a half to two hours. Once it starts to boil, I throw in the fruit cores for sweetness and don't bother with any extra sugar.
Once done, I pour it into smaller containers and immediately plunge into an ice bath to cool, then freeze for up to two months. It never lasts that long though before getting made into rice, soups, gravy, and the like!