The following is a simple recipe, with simple ingredients. No need to add extra veggies or herbs; you can add that when using the stock in various soups, sauces, and other dishes. Make it with what's on hand: Chicken backs and wings are sometimes on sale and work well, as does a whole chicken or turkey. Roast the meat, serving the best parts for dinner, perhaps saving some for chicken salad, using the rest in the stock.

It's great during the holidays, to have this already-defatted stock on hand and ready for gravy. Makes 3 or more quarts.

Ingredients:

• 5 lb. or so of whole fryers, or parts w/bone in (or 1 turkey, or beef or pork "soup bones")
• Boiling water

Roast until done and browned: > 5 lb. or so of whole fryers, or parts w/bone in (or 1 turkey, or beef or pork "soup bones")

Fill 8 qt. pressure cooker or stock pot 3/4 full with: > Leftover roasted poultry, including skin & neck (but no giblets)

Cover ingredients with: > Enough boiling water to cover

Simmer the above 3 hours (or up to 8 hrs. on very low heat) in pressure cooker, or even all day in a stock pot. Strain it into another pot, discarding the bones, to store it overnight in the refrigerator until cooled. Next day, remove hardened layer of fat from top. Will keep 1-2 weeks refrigerated, or freeze pint-size portions, which will keep for months.