Cut the meat of the bones and remove the skin. Roast chicken freezes pretty well, and it's easy to throw in soup or salad or pasta.
Take the bones with the scraps of meat, the skins and all the pan drippings, along with an onion, a carrot and a stick of celery, all chopped. Put in a big pot, cover with cold water and very slowly bring to a simmer (it should take ~45 minutes to heat up). Simmer for about 3 hours, occasionally skimming off the scum. Remove the bones, strain, chill over night and skim off the fat. => homemade chicken stock, which freezes well and tastes much, much, much better than the stuff you buy in the store, even the expensive organic stuff.