Last night's left over roast chicken bones became tonight's chicken stock. I added in the tougher ends of a bunch of celery (including the flavorful leaves), two onions (with the skin on), carrots, and peppercorns. Cover with cold water and simmer for 1.5-2 hours until the stock is a deep golden color. Strain out the bones and vegetables (I always save the carrots and pick any remaining meat off the bones to add to soup), let cool to room temperature, and then transfer to freezer-safe containers (leave headspace for expansion!), or refrigerate if using within 1-2 days. An essential Italian kitchen staple that I'm never without and is so easy to make (and it makes your kitchen smell amazing). Buon appetito!