Once you have stock, you will have already half cooked a number of meals. Sauté a little onion and risotto rice in butter and use your stock to make risotto. Cook a handful of dried noodles in it for noodle soup. Warm and add some cooked beans and greens to simmering stock, and poach an egg in it. Or toast stale bread, rub it with garlic, put it in a bowl, and top it with hot broth. You may not get thirty-two servings of food from your pot of bones and scraps but you will get into the high single digits.
