Instead of buying expensive soup stock you can make it at home and freeze it for another day.
Carcass, bones, and any attached meat from one 4-pound chicken
1 onion, peeled and quartered
1 large carrot, peeled and cut into 2 inch chunks
1 celery stalk, cut into 1 inch chunks
1 bay leaf
1 parsley sprig
1 thyme sprig
8 whole black peppercorns
1/2 teaspoon salt
1. In a large soup pot over medium high heat, combine chicken carcass, onion, carrot and celery. Add 7 cups cold water, and bring to a boil. Skim off foam and discard
2. Add bay leaf, parsley, thyme, peppercorn, and salt. Reduce heat , cover and simmer for 2 hours
3. Strain stock through a fine mesh sieve into a heat proof bowl. Let cool completely , refrigerate until cold, remove fat from surface.
Use within 3 days or freeze and use within 3 months