When I have a kitchen, I like to Stock it with, well let's call it Mise en Place. I guess it's from working as a prep-cook for food, when I didn't have a kitchen, but whatever I prepare, I have something in mind for all the stuff that would be food-waste (Or composted.) For example, I stuff my turkeys with mirepoix, so the drippings are basically a flavored Turkey Stock. Just drain the vegitables, you can even reduce, and skim it down to an Aspic, with the veggies you used to stuff the cavity. Or, just use it to make Black Friday Turkey pot-pie.
Believe it, or not, I learned a lot from Dave Thomas when I worked at Wendy's. His secret is in the chili, the way they can get burgers out, hot fresh, and made to order without freezing them, nor sitting under-heat lamps as par is you keep burgers on the grill, open-to-close. Instead of throwing out the burgers that get over-seared, at the end of the shift, those get chopped up, and made into the signature Chili.
That's why they sell chili.