Homemade Stock: Don't overthink it. You want to have good stock around. But don't make stock—let it make itself. After you've roasted a chicken, toss the carcass in a little water, throw in some vegetables (onions, carrots, and celery) and herbs (thyme, bay leaves, etc.), and let it simmer until you go to bed. Toss the pot in the fridge, strain it the next day, and freeze it in ice cube trays; keep the cubes in a freezer bag and you're good to go.