Chicken stock is a nourishing cooking liquid made by simmering a roasted chicken carcass or leftover chicken bones, skin, cartilage, and connective tissue in water, often with vegetables, herbs, and seasonings. Bones and scraps from chicken breasts, thighs, drumsticks, and other bone-in pieces can be saved in the freezer until there is enough to make a batch. As the stock simmers, gelatin, amino acids, flavorful compounds, and other nutrients move into the cooking liquid. This traditional kitchen practice makes use of parts of the chicken that might otherwise be discarded while creating a flavorful base for soups, stews, sauces, grains, and other meals.