"Leftover" Chicken Stock – from Tina MacDonald

The next time you purchase a roasted whole chicken (or cook one yourself), keep all the bones, wing tips, neck, giblets, excess skin, and other scraps for stock. Place all the scraps into a heavy saucepan, and add:

1/2 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 tsp. basil
1/2 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. salt (or to taste)
1/2 tsp. pepper

Add water to cover. Simmer on low heat for 1 1/2 hours. Strain through a sieve, discarding all solids (including any actual meat, which will have the texture and flavour of cardboard by the time the simmering is done).

Refrigerate overnight, and remove hardened fat (if you want low-cal low-carb). Use in any recipe that calls for chicken bouillon or stock. One chicken makes about 4 cups of stock.

This also works really well with turkey, although given the extra water you will need to cover the (much larger) torso of a turkey, double or even triple the other ingredients.