[MS2SB]

I keep my freezer stocked with quart containers of chicken stock which I make out of the carcases from breaking down chickens. Makes for quick soups, cooking liquid for rice, beans etc, as well as a quick sauces for pot pies, finishing sauces for chicken or pork dishes etc. I make about 20qts at a time and that lasts me 2-3 months. The stuff is my magic kitchen elixir.

I find that prepping a batch of enchiladas and freezing before baking works very well. Chili is excellent as well as any soup or stew that I make.