Meat Or Vegetable Broth

One of the best ways to stretch a rotisserie chicken or any other big piece of meat is by making homemade stock or broth with the bones that are left.

If you cook often, you already know that using stock instead of water gives your soup a burst of flavor without any additional effort. The thing about refrigerated stock or broth though, is that you need to use it within four days, or else it goes south.

Suppose you have no plans of making a big batch of soup, or you haven’t managed to use up that stock in four days. Just freeze it. Otherwise, plan on pouring it down the drain.