In a large saucepan, add the pan drippings from a roasted chicken or chicken pieces, and 2 to 4 quarts of water. The amount of water you add will depend on the amount of pan drippings you have and how concentrated you want your stock to be. In general, use 1 tablespoons of drippings for each quart of water.
Heat on a medium flame for a low boil, for about 10 minutes.
Turn off the heat and strain the liquid using a strainer.
Now use the chicken stock for a recipe, or freeze the stock. I usually freeze the stock in glass jars, but you can use any kind of container that can be placed in the freezer. When I use glass jards, I leave some room at the top for the liquid to expand when it freezes. I also freeze different portion sizes to make it easier to defrost and allows for different size portions, such as one or two bowls of soup at a time.
You can defrost the frozen stock containers in a bath of cool water (about 30 minutes), or thaw in the refrigerator or at room temperature. For a thawing emergency, and with the top off, place the jar in a microwave on a defrost setting for several minutes.