If you are roasting chicken then there is no reason not to make your own chicken stock and end up with something far healthier and more flavorful than chicken broth bought from the supermarket.
When I roast a chicken, I do my best to pick most of the meat off it, then put it into a ziplock bag and freeze it. When I have two carcasses, it's time to make my own stock.
I put the carcasses into an 8qt stockpot and fill it with enough water to cover the chickens. When I roasted those chickens, I saved the giblets, excess skin, etc and froze them with the carcasses and throw them in as well. I add a little parsley flakes, minced garlic, and minced onion. Then then boil lightly for about two hours.
Remove the solids and discard them. Strain the liquid to remove the small solids. Put the stock into the refrigerator. Let it cool and the fat will rise to the top. Skim off the fat. Tonight I ended up with almost a gallon of stock.
What do you do with a gallon of fresh chicken stock? Freeze it. I have a stack of ice cube trays set aside just for this purpose. FOur cubes equals approximately 1/4 cup of stock.