I buy meat frozen from a deep discount grocery that has a lot of high-quality items (tons of gourmet things in tiny jars, etc.). And when I buy leg quarters and such, that's what I do. But I also can buy organic skinless boneless chicken breasts at half of the original price and don't have to do anything with it except cook it and use it. And if I made stock every time I had chicken I'd be overflowing with it.

Thanks for the recipe, Charmion! And in case anyone is wondering, one of the links at the bottom of each post is "Printer Friendly," which will allow you to bring up just that post and send it to your printer without having to fuss with selecting or saving and putting in another file.