I have a problem. I never have enough homemade chicken stock, and I really can't stand the stuff they sell in bricks or cans at the supermarket. How do you guys do it? Many, many of the dishes I make would require a quart of chicken stock or more. Even if I was making 2 quarts of chicken stock every sunday (which would mean all I'm doing is staying home and cooking every sunday), some weeks that wouldn't be enough! My solution so far has been to use water instead of chicken stock (I really don't like the commercial chicken stock at all - I'd rather use tap water). It's really ok, I don't mind it - i.e. yesterday I sauteed some bacon, sweated some onions, added diced carrots and celery, then lentils and water. I've made that same dish with chicken stock instead of water before, and it does add one more layer of flavor and mouth feel. But I just don't have enough stock in my freezer and want to keep the little I have left for a risotto (which I really can't make with water). So do you guys just sit there every sunday and make gallons of chicken stock every week? Do you buy the commercial stuff? Do you use water?