I had planned to make stock with Thanksgiving leftovers. To my sad surprise my sister threw out the carcass. I was left with 2 legs, 2 wings(all with skin intact)and a cup or so of white meat. It gets worse, I had no aromatics to add to the stock, also too busy to run and get some. Anyway I still made the stock which was a beautiful clear, golden stock and had a satisfying aroma. After cooling I froze it and now since I did not taste it, I wonder if this will be flavorful at all. By the way I started with 6 cups of water and had a yield of just under 3 cups. So now what do I have in my freezer, a waste or a good component for a pan sauce, or maybe a pilaf? Any other suggestions to try this in?