I save all my bones and meat scraps for stock. I keep them in the freezer until I have enough to make a batch. Chicken, beef, pork and veggie scraps make wonderful stocks/broth for soups. When I have enough for, say, beef stock I make a big batch then let it cool and put it in ziplock freezer bags, lay them on a sheet pan and put in the freezer. Once they are frozen I just stack them nice and neat. Works like a charm, and there's nothing better than homemade soups and stews using your own stock.