Make this often and use lots of it. But you must buy whole chickens, learn to cut them up, and use most of the meat in other dishes.
Ingredients:
3 to 7 lb chicken with skinless breasts and leg/thigh parts removed
Water
Tools:
Large pot with lid
Instructions:
1. Put chicken in pot
2. Cover with water, boil, skim if necessary, reduce heat simmer covered at least 1 hour and several if you have time
3. Remove from heat to a cool place overnight where it won't freeze
4. The next day, remove the layer of fat and discard it. Then remove the carcass before packaging the stock for future use
Notes:
Ziplocs with real zips work good for storage and lay flat in the freezer if you are careful.
Pick the meat off the carcass and you will have enough for a few sandwiches or a chicken salad. My sandwiches are with salt, pepper and mayo on rye. I won't eat chicken salad.