My mother as a young girl was farmed out to her aunt who ran a German delicatessen in Brooklyn, NY during the 1930's at the tail end of the great depression & prohibition eras in USA. Mom taught me to cook some 30 years later (1960s - 1970s), one of her lessons was "no bone goes unboiled". Thus, there are usually at least several dozen quarts of frozen stocks residing in my freezer at any time. Beef, chicken, pork, duck, turkey, seafood, vege, any of the above proteins PLUS veges, a full spectrum of whatever was available as scraps, bones, carcasses and leftovers while I made dinner over the preceding year or two. It just snowed about a foot here over the last 36 hours. I went hand to hand with that white stuff. It is time for HOT SOUP. Ended up being celerey, carrot, onion, garlic, portobello mushroom, sage, thyme and leftover thanksgiving turkey plus 7 quarts of turkey & vege stocks accumulated from last several turkeys I cooked, along with a couple of pounds of potato gnocchi. I may survive until Spring.