This is why I have a large freezer. I accumulate bones, skin and etc from any poultry I eat until I have enough to make a kettle of stock. If the weather is just too hot (e.g. July), the bones can just wait until a better time. Cool weather on a day just before trash collection day is ideal. Then for a long simmer that helps heat the house. There's always at least an onion in the mix. Then strain, pick out any of the meat bits (flavor's cooked out but the protein isn't), put into cartons and refrigerate. Take off the solidified fat (it tends to freezer burn), and freeze until needed.