Too many bones and no dog to feed? A turkey carcass that looks butchered? Waste not, my dear. Practice the secret of gourmet chefs everywhere. Stock is an ideal way to extract nutrients and flavour from asparagus roots, beef bones and the parts of brocolli that people just don’t want to eat. You can do stocks of vegetables, with meat or fish, and they are very simple. As you cook, throw 2 onions (just cut them in half – no need to chop), a few cloves of garlic, whatever bones you may have (retained turkey necks are wonderful for this), 2 carrots (no need to peel), 2 stalks of celery, and whatever other veggies that you have in the fridge. You can also throw in the potato water after you’ve boiled your mashed potatoes – again, filled with nutrients. Simmer on the stove for an hour. Strain, throwing away the bones and vegetables and retaining the liquid. Season with salt and pepper. Stock can be frozen in ice cube trays, ziplock bags, or reusable containers and used in making soups, sauces and rice. For a more developed flavour, you can roast the bones in the oven prior to throwing them into the stock pot. Bon Appetit!