Chicken stock is super-easy to make, and it freezes well and defrosts in the microwave quickly.
I use the bones from a roasted chicken (and pre-whole30 I've used BBQ chicken bones & leftovers), but you can roast a chicken 'frame' (my local Coles sells free-range chicken frames). I put the bones in a medium sized saucepan, (barely) cover with water, bring to the boil and then simmer for about half an hour. You can add peppercorns, and peelings/ends from tomatoes, celery, carrot etc if you like but I rarely do.
I seive everything as soon as it is cool enough not to burn myself. Occasionally I reduce it some more after that. Then chuck it in the fridge or freezer. Too easy!