HOMEMADE STOCK

I always keep chicken or vegetable stock in my freezer. I don't always go to extra trouble making it from a whole chicken. After baking a chicken, I take the bones and throw them in a pot of water with salt, a bit of onion and celery. Or, if we are having wings, I simmer the tips that aren't used. Today, I caramelized onions, added garlic and celery to the thawed stock I had in the freezer. I now have 4 quarts ready to use tomorrow. I think chicken and dumplings may be on the menu!