Stock must be the easiest thing to make. And there is so much return for so little labour! Here in the pot is a carcass from a smoked barbecued chicken, onions, carrots, celery, parsley, thyme, peppercorns, cloves, celery seed, a fresh bay leaf, a couple of dried mushrooms, dried cayenne chili and just enough water to cover the bones.
Close up: we get the dried mushrooms in Chinatown. They look and taste like dried Portobellos but are a fraction of the price charged for similar mushrooms in the grocery stores in the Italian neighbourhood.
Cover the stock pot and put it on a low low simmer until the carrots are soft. (scroll up for more photos)