Quick and easy chicken stock
I had a carcass of roast chicken in the freezer, and more greens that needed to be used up, so I decided to make an easy chicken stock. Into a large stock pot I put the frozen chicken carcass, an onion cut in half, half a bulb of fennel and its green leafy stalk, a couple carrots cut into chunks, two celery stalks rough chopped including their leaves, a few stalks each of fresh thyme, rosemary, and sage. Salt, pepper, garlic cloves. Add water to fill the stock pot. Bring this to a boil, then lower the temperature, cover, and let simmer for two hours. Cool, drain, and then let the stock cool in the refrigerator and skim the fat off the top. This is a great way to use up vegetables and chicken carcasses.