You can use it as the liquid for canned soups to seriously increase the nutrient content. You can cook rice etc. using it half and half with water. Use it as a base to make your own homemade soup. I especially like to keep good chicken broth in my freezer for health first-aid to hand when required.

Sally Fallon, cookbook author and director of The Weston A. Price Foundation on Food, Farming, and the Healing Arts shares terrific information here:
http://www.westonaprice.org/Broth-is-Beautiful.html
She will tell you more than you, perhaps, have time to read right away. Scroll down for stock recipes, though, and bookmark for future study as you wish.

Here's a tasty suggestion:
1. Simmer for 15 minutes a pound of fresh cranberries until they pop with 3/4 cup Port (alcohol evaporates out), 1/2 cup orange juice and a couple Tbls. of the zest, 1/2 cup sugar or 1/4 cup agave syrup, and a thick slice of gingerroot. Stir a lot.
2. When sauce thickens remove the ginger and melt in a couple Tbls. red currant jelly or similar.

This makes about 3 cups and keeps well. Serve at room temperature with roast fowl.