All-Purpose Chicken Stock

AKING STOCK IS simple—especially when you keep a 1-gallon zipper-lock bag in your freezer labeled “parts for stock.” The next time you bring home a rotisserie chicken, pick it clean and stash away the bones. When you cut a whole raw bird into serving parts, instead of trashing the back, wingtips, neck, and choice giblets (skip the liver), reach for that bag and toss them in. Same thing with the carcass if you’ve carved the meat off it. Then when the bag is full and you’ve got a need for chicken