In a plastic container freeze chicken bones, fat, chicken trimmings, and skin.
When you have several pounds, add it all to a quart and a half of filtered water, with two 1” slices of ginger, a trimmed carrot, salt to taste. (Half the liquid may be from soaked Chinese mushrooms.)
Bring to a slow simmer—don’t boil. Cook covered for hours, until the stock is rich, the bones gone soft, the fat trimmed from the surface. Strain well and use for any soup recipe herein, calling for chicken stock or broth. (One may strengthen these with judicious use of good,non-MSG-containing chicken soup broth or bouillon.)