Get a whole chicken. Roast the whole thing, remove the meat for eating, use the bones for broth. Or cut up the chicken, if you prefer cooking the individual pieces. Set aside the back and wing tips for broth, adding the bones from the rest of the bird as they become available. You can quite safely use the bones left on the plate after dinner; the heat & long cooking time will be sufficient. Or you could check if the market has any "family packs" of chicken pieces.