There’s nothing more comforting than homemade soup, and stock is the base of most. The simplest stock is just bones of some sort boiled with vegetables and water. But you’re better than that. Don’t throw away your chicken carcass after your next roast. Throw it in a pot with some carrots, onion, celery, and garlic trimmings, maybe 10 whole black peppercorns, and a bay leaf for luck, cover with water, and simmer over low for at least an hour. Add more water if it’s getting low, and be sure not to season with salt. As the stock reduces, the flavor will get stronger, and if you season with salt, that’s sure to get a little too salty as well. Cool your stock completely before packing up in containers, labeling, and freezing.