Freeze your vegetable scraps (onion skin, tomato, carrot and celery scraps, thyme and parsley stalks, mushroom stalks, garlic skins and scraps). Keep a freezer bag handy in the freezer and simply top up as you go.
Next time you poach chicken (can be any cut), add these scraps straight from the freezer to the bottom of the pot, put your chicken over the top and cover with water to poach.
Drain off the liquid at the end and you have no-fuss home-made stock.
Add butter beans, barley and chopped veg for a hearty soup, freeze for a risotto, or reduce to make a sauce for your roast chicken.