Stock! I usually make up a big pot like this every 4-5 weeks and freeze it in portions. I normally do #chickenstock, as that's the easiest though in the cooler months I will do a beef stock for #stews, #soups and #sauces. This is honestly the easiest and best way to make your meals taste amazing. To my big pot I add carcasses, wing tips, feet, a couple of roughly chopped brown #onions, #carrots, #celery and #garlic cloves, skins, leaves tops and all. I then add a few sprigs of fresh herbs from the garden, usually #Rosemary, #thyme and #parsley and a few dried bay leaves. Then I add a tea spoon of whole black #peppercorns and a large swig (maybe 1/4 cup?) of my homemade pear cider #vinegar, you can use whatever vinegar you have it helps your stock go all gelatinous. Same with herbs and veggies, use whatever bits and pieces that are looking a bit sad in the fridge. Cover it with cold water and bring to the boil, reduce heat to a simmer and let it bubble away for 5+ hours. You can stand there removing impurities, it makes the stock clearer, but honestly I don't bother. I then strain it and let it cool to room temperature before putting it in containers in the freezer.