[Porch Dweller]

I love making stock from the carcass left over after making beer-can chicken. Throw the whole thing in a big stock pot with a whole onion, a handful of baby carrots, a celery stick (including the leaves) that's broke in half to better fit in the pot, a few sprigs of fresh thyme, a couple dozen peppercorns, and a handful of parsley leaves (my measurements are incredibly precise, as you can tell). Cover with water and slowly bring to a boil. Let simmer for about two hours. Strain and put into 1 cup portions. Freeze some.

I use it when making soup, rice, and gravy/sauces. My favorite things to use it in are red beans and rice, split pea soup, and chicken with white bean chili.