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I made this on a cold day and it was the perfect stock. I regularly save chicken parts and my farmers market sells B&E parts to fill it in (back, rib, feet, whatever). I let it sit overnight (outside) to get all the fat off. I don't have silicone muffin pans so am worried about freezing in a muffin pan may try zip bags. Plus that way they can lay flat. Or my food saver, even better. Really, it's so easy to make this, there's no excuse not to!

I buy Perdue's whole cut up chickens throughout the summer for bar-b-ques. It includes the back and all the giblets. I toss them in zip lock freezer bags and in the fall I make several pots of stock from them and freeze them in muffin tins. Then when I make roasted chicken, which is at least once a month from September to April, I have plenty of stock for gravy....not to mention soups, too. I wish Bell & Evans had whole, cut up chickens too.

If I plan to freeze the stock what is a good amount to freeze per use and what is best freezer storage method?? plastic containers zip bags?

This is a wonderful tasting chicken stock. I have used an almost identical one for over 30 years and my family and guests rave over the flavor. The bay leaf makes the difference, so keep a fresh container handy in your spice rack.

I love chicken soup, and make the stock quickly using a pressure cooker. 30 minutes to a thick, yellow stock. Also if I can get a hold of them, I add chicken feet. Makes the soup gel.

I buy and freezee legs and thighs when on sale < $ 0.69 per pound. Freeze the meat in small packs for salads/sandwichs. ::-)

silicone muffin pans what a great idea!

After I cool and lift off the fat, I pour stock into muffin pans and place in freezer on sheet pan for stability (I use silicone pans for easier release). Once frozen, take out of muffin pans and store in freezer bags. Makes individual servings for multiple uses. Works great! MEP