Stretch your food dollars a little more by reusing your roast dinner leftovers. At the end of the meal, put the bones/carcass (with as little skin as possible) into your slow cooker. Cover the contents with water, and throw in an onion, 2-3 stalks of celery, 2-3 carrots, and garlic cloves (to taste). No need to peel or chop (as long as it can fit into your cooker), just wash and add. Leave cooking overnight, and put it in the fridge in the morning—once it has cooled a little. When you get home, you just need to skim off the top layer of fat and voila—homemade stock! Use it to make chicken soup or to put in rice, pasta dishes, etc. You can also freeze it in ice cube trays or muffin tins to use as needed. It's healthy, plus it saves you having to buy chicken stock.
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