When de-boning and skinning chicken breasts, put an extra pot on the stove with the scraps (including bones, skin, fat scraps, etc.), adding water to cover, some onion, a carrot and celery tops plus a whole peppercorn or two. Bring to a boil, cover, simmer for one hour, strain, clarify if you want, and freeze in 14-oz. portions. You have homemade chicken stock in less time than it took you to prepare and cook the evening meal, and a head start on another meal.
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