OK, so we're doomed: on that we can all agree.
But that doesn't mean we need to live like savages post the Apocalypse.
So, herewith one of the most important discoveries I have made in my long-ish life: how to make a proper chicken stock. (This is an extension, by the way, of Rob's unexpectedly popular foodie thread yesterday)
The basic aim is this: you do not want your stock to emulsify. If it emulsifies (ie goes cloudy because the grease has bonded with the liquid) you have failed. Your stock will still be edible but it will be greasy and unattractive. What you want is something clear and amber.
1. Take all the bones from a roast chicken dinner (including the various wing/leg/thigh bones from your family's/guests' plates: don't be squeamish, it's not going to kill you) and roast them in the oven (I know you have a different word for "roast" in the US: "broil" is it? Something weird like that) until they are light to medium brown. (If you don't do this, the stock is more likely to emulsify: not good)
2. Put the roasted bones into a large saucepan with a peeled onion, some carrot, some celery and a bay leaf (plus a bouquet garni, if you can be bothered but it doesn't matter). Cover with water.
3. Bring very, VERY slowly to a simmer so gentle that the surface of the liquid barely moves.
4. After two, three, four hours - or when it looks like you've got all the useful stuff out of the bones and vegetables - strain through a sieve into a pan. Then you can either leave it to cool and put into a freezer bag and freeze it. Or you can reduce it still further and pour it into an ice cube tray, so that you have mini stock cubes for flavoring sauces, gravies and suchlike.
5. This is not a waste of time. Do not buy ready-made stock. Certainly do not use stock cubes. It just isn't the same.