Many people think that the term 'chicken stock' refers to a salty, yellow liquid made from cubes or granules that you purchase in a supermarket. However, real homemade chicken stock, which is far superior, can be made as follows:
Save all the bones and trimmings from a chicken as you normally cook it and store them in the freezer. If you also have bits of skin from fried chicken, or whatever, add them, too, as the various seasonings will help to make your stock tasty.
When you have enough trimmings, fill your largest pot and add some salt and pepper, an onion, a carrot or two, and water to cover.
Bring to the boil and simmer for three hours.
Take out the chicken and vegetables and dispose of them.
Over a low heat, simmer the liquid until the volume is reduced by half.
Leave to cool, then freeze the liquid in ice cube trays.
Now, whenever you want chicken stock, you can just thaw the right number of cubes for your recipe.