Kitchen Hint of the Day!

When carving a chicken or turkey, it's easy to make stock at the same time. Place all unused parts in a pot with celery and onion (using the skins of the onion will give the stock a nice, rich color), then heat up to boiling. Reduce the heat and simmer while you make dinner. Then turn off and skim the fat when cooked. Stock can be used for gravies, soup (naturally), and to add flavor to rice, potatoes, and tomato sauce. This free and easy seasoning would have cost you up to $5 for a quart at the grocery store!