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1
First of all, chicken stock is made from the bones and broth is made from the meat. Stock congeals when it cools due to the high levels of collagen from the bones but becomes liquid when reheated. It also has A LOT more flavor when done right. The cheapest way to do this is to save your chicken bones after dinner and put them in a gallon-sized plastic bag in the freezer. You can also save raw trimmings of skin, backbone, etc. I figure that two full bags equals about three pounds, or the bones from two chickens. Remember, you don't need to thaw the bones and trimmings out before using.
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2
Cut carrots, celery, and onions into large chunks...just small enough to fit in a stock pot. Use the skins, leaves, everything. They all add more flavor. Don't peel the garlic, but just smash them to release some flavor. Add all ingredients except salt and pepper to a large stock pot and then add enough water to just cover everything. Bring to a boil over high heat and then reduce to a simmer. Now just leave it alone and let simmer until reduced by half (at least 3-4 hours). Stir about once an hour.
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3
When reduced to half, remove from heat and allow to cool a bit. Remove as much of the bones and vegetables as you can with tongs or a slotted spoon. Then strain the rest of the liquid into a large bowl through the finest mesh strainer or colander you have. Add salt and pepper to taste. Let sit in refrigerator for 24 hours so all the fat solidifies on top. Then, skim off fat, portion into freezer bags, and freeze. Makes about 8 cups of stock.
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4
Since this is so cheap and it yields so much, it's easy to use it to improve the flavor of many everyday foods. Use it when making rice, simmering canned green beans, or just use it for some quick and awesome homemade chicken soup.
