Made chicken stock.
A couple of months ago, the New York Times published a story about making good use of your freezer. This part caught my eye:
STOCK-MAKING MATERIAL
Scraps of poultry (most of the chicken parts we don’t eat are good for stock), meat (again, especially the less-used, bonier parts) or fish (heads and skeletons in particular), vegetable trimmings, bones and more. Keep separate bags for each, adding to them when you can. Remember, though, that stock is not garbage soup: Carrot and potato peels, cabbage cores, and the like can be used, but in moderation. Animal organs are best avoided (fish gills and guts must be removed, and offal in general makes bitter stock).
So I labeled three large zip lock bags, one each for chicken, meat, and veggies, and started saving scraps as the article described. To make the stock I saute a chopped onion in olive oil then add water and the frozen scraps and let it simmer for a couple of hours.
Stock is cheap, so you don't really save any money, but it is easy to do and has the advantage of you know what is in it. Or not in it: I use a lot less salt than what is in commercial stock.
I save most veggie parings and peelings, but not strongly flavored things like asparagus, broccoli, or cabbage. Almost everything else is good: peels of tomatoes, squash, cucumbers, and potatoes; stems of mushrooms; tops of scallions and leeks.
Here is the article:
http://www.nytimes.com/2009/05/06/d...d=2&_r=1&sq=recipe stock freezer&st=cse&scp=2