First, throw the bones and leftover meat into a pot. Add whatever vegetables and herbs you have in your refrigerator (I used carrots, celery, onion, rosemary, and thyme).

Cover with water. Add some salt and pepper.

Cover and simmer over medium low heat for a few hours, until your house smells like Thanksgiving.

Strain the stock into containers for future use. As you can see in the picture below, you will need to skim the fat off the top. Use the homemade stock instead of the grocery store version!

Tex-Mex Chicken Chili
Serves 4, adapted from Martha Stewart

1 can black beans, drained and rinsed
1 jar mild or medium salsa
2 tablespoons chopped chilies (from a can, in adobo sauce)
2 tablespoons flour
1 cup chicken stock
1.5 lbs boneless, skinless chicken thighs
1 small red onion, diced
1 red bell pepper, seeded and diced

Stir together the beans, salsa, chilies, flour, and chicken stock in your crock pot. Place chicken on top, season with salt and pepper. Scatter onion and bell pepper on top. Cook on low for 8 hours. (Don’t open the lid or stir) Take out the chicken, and shred (using 2 forks) if desired, then return the chicken to the pot. Serve in bowls, topped with a little sour cream on top and corn muffins on the side. Enjoy this perfect dish for a chilly fall day!