I love using the last of a rotisserie prepared chicken carcass as the basis of a soup stock. I have found a huge stainless steel colander which sits comfortably inside my forty two quart stock pot. It fits perfectly. Even the tiniest bones are kept inside the colander during the process.
Not only is it delicious when rendered so, the whole idea falls in with letting nothing go to waste.
Speaking of which, Do you use many onions? I always plant the root end of the onions I buy from the store. I usually use even the bloom end, because, once you slice out the part you want, slapping the two ends back together and planting them that way often makes two green sprouts and if you allow them to grow you will have a double heart onion at maturity.
If you are hesitant about a particular root end, then float the root end in a bowl of water overnight. If the tiny little chopped off roots engorge at all, then you have a new onion, desperate to grow in sunlight. Plant it and be rewarded.
