Chicken bone soup

We use everything including the bones! I buy whole chickens, cut the backbone out to roast spatchcock style, and put those backbones in a bag, freeze. I debone the chicken after roasting, add those to the bag, freeze leftover meat in a separate bag. I then simmer the bones for several hours with any onion, celery and herb scraps I have, strain, then freeze for use in soups, stews, gravy base for poutine… The meat is used when I make a soup or stew with leftover veggies (frozen), extra onion, celery and herbs. The leftovers make a whole new meal, reducing waste at the same time!