Anytime you cook, collect your veggie scraps—the tops of leeks or green onions, herb stems, leftover greens, ends of carrots, tops of garlic bulbs—seriously, collect them all. Bag them and freeze until you’ve got enough to fill a slow cooker. Add a chicken carcass or two from cooking a whole chicken, some water, and several hours later you’ll have rich and delicious homemade stock. If you want extra collagen and a meaty flavor boost, we recommend roasting a pound of wings and adding those to…