Neal from Warminster said:

If we have a roast chicken we now make chicken stock afterwards - you only realise how simple it is after you do it the first time. You get to use up all the chicken left on the carcas and any odds and ends of vegetables (carrot, onion, potato, etc) sitting around. The stock gets frozen in an ice cube tray so when we need it a few cubes just get dropped into hot water. Tastes so much better than powdered stock cubes and you don't have to buy expensive ready made stock, reducing waste even more. A win-win all round.
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