After a big meal there’s often some leftovers. As Christmas approaches, you can kill two birds with one stone by cooking up a simple stock with the leftover parts of the ham or turkey while you’re taking care of all those dishes.
You’ve just worked all day to make a wonderful meal for your friends and family — so the idea of more cooking probably isn’t at the top of your list — but Christine Gallary at cooking blog The Kitchn recommends using the bits and pieces you’ve got to simmer up a stock while you clean:
As for the bones, just turn it into stock now! You probably have extra carrots, onion, celery, and herbs, and dinner ended early, so just simmer it now and get it over with. Or bundle it into the slow cooker for an overnight simmer, or into the pressure cooker for an extra-fast, extra-good stock.
It’s perfect because stock doesn’t require whole of lot of focus and you’ll be in the kitchen anyway. Stock of any kind can be used in a huge variety of recipes, so it’s well worth it. Homemade stock is simple and delicious, so don’t let those leftovers go to waste!