I always keep two plastic bags in my freezer, one for vegetable scraps and the other for chicken bones. When the bags are full, I get out my metal pasta strainer.
Next, I dump out all of the bones and scraps from both bags into the strainer and put the strainer in the soup pot. I cover the scraps and bones with water, add salt and pepper, and simmer for about 2 hours.
After a couple of hours, I remove the strainer, taste the broth and adjust the seasonings, if necessary. I cut all the meat off the bones and return to the soup and discard the scraps. Finally, I add any leftover
pan drippings, vegetables, rice, pasta or noodles.
Then I enjoy my healthy, practically-free, freezer soup!
Note: if you don’t have a metal strainer, you can just cook everything in the pot and then strain when the simmering is completed.