Stock is an ugly word. It's harsh and clipped, and it doesn't loll about all syrupy on the tongue and emerge with an upbeat trill. It lacks the mellifluous character of risotto or omelet or even pie. But is that a reason not to make it?
No, seriously, you should still make it. And it turns out you can even make chicken stock in your crock pot.
I learned this technique from a fellow blogger, Katie, of Chaos in the Kitchen. Here's the soup she made from this stock. It's a brilliant, effortless way to get more bang for your carcass and squirrel away stock for the depths of winter. If you like it, email Katie and tell her she's a genius.
I'd also like to point out that my marriage began with a bowl of soup. In a sense. I met Colin when we were both students here, and he made it very hard for me to woo him. But persistence paid off, as it often does in non-stalkerish matters of the heart. See, one day he was sick, and I knocked on his dorm room door with a bowl of soup, and he answered it wearing the most ridiculous dinosaur slippers you could possibly imagine. I mean, riDICulous. Any normal college senior would have run screaming in the other direction, never to return, but I was charmed by the slippers. I wouldn't go so far as to say they were sexy, because they weren't, and seeing the object of your massive crush come to the door all disheveled and snotty and fevery isn't really so much of a turn-on either, but it was too late.
I already nearly loved him. I really almost did.
A few days later he was healthy and we made out for a good long time.
The soup obviously helped my case, at least in part.