Whenever I make chicken or a meat dish I use the leftover fat/bones to make stock.
For chicken stock:
Chicken fat/bones, bay leaves, thyme, sage, salt, pepper, parsley, celery salt, onions, garlic, celery, carrots and enough water to fill your stock pot.
Simmer for a couple of hours on low and then cool. Drain into containers and freeze. I freeze them into 2 cup containers and then use them for soups and gravies.
I love using 1-2 frozen containers for minestrone or zucchini soups especially.
For beef stock:
Beef bones/fat, parsley, garlic, onions, carrots, celery and water.
Sometimes I have the stock with a little pastina and parmesan cheese. Yummy comfort food and the kids love it.
I do, too!
Leftover au jus from a beef pot roast makes a WONFERFUL French Onion Soup!