Make with corn flake that is no longer crispy

A nice thing to do is simply give them away. Last year someone dropped of a big pile of small branches of bay leaves at our child's school, with a "free" sign. You could do something similiar, maybe using your community email list or whatever depending on your personal circumstances. You may have many neighbors who have never experienced how amazing fresh bay leaves can be, and you might even end up with some interesting gifts in return!

Save in a bag in your freezer along with all chicken bones you come across. Cleave through the bones to expose some collagen before freezing (consider roasting all ingredients before hand). Add whatever vegetable bits you don't use in your cooking - including things you wouldn't eat (but nothing poisonous) to your bag, especially onions (including skin and root), celery, and carrots.

When you have a good amount, put in a pot and just cover with cold water. A bit of vinegar helps promote a nice gelling of your broth. Tomato paste, peppercorns, and a bay leaf will add to the flavor. Simmer gently for around five hours. Remove. If you had fat still on your meat you may want to chill until the fat rises to the surface to remove the fat.

Your broth will keep 3 to 4 days in the fridge or it can be frozen until you have a recipe which calls for chicken stock or broth. Your homemade broth will be an excellent addition to sauces, a great base for soups, or an excellent liquid for cooking rice, couscous, or quinoa.