12 cups of chicken stock

In our house chicken is a rare treat. Because we've chosen only to buy it local, it's more expensive and so I only cook it once a month. I often roast the chicken dressed with fresh herbs and homemade butter. After we've eaten our fill and had leftovers the next day, I made chicken stock from the left over bones. I just throw the all the bones and the chest cavity into my stock pot, add a carrot, one onion and one celery stick. Then fill it up as high I can with water and put it on the stove over low flame. I let it simmer for two hours. After two hours I turn off the heat and leave it to sit for an hour covered. Then when I get around two it I divide it up into nice freezer safe jars. Or in this case the new ball freezer containers.

Tonight I made 12 cups of chicken stock. As I was bringing them out to my chest freezer, Daniele asked me,
"When is the last time you bought stock?" I thought for a moment and the last time I bought a box of stock was 3 years ago. Then I said to him," See how much money I'm saving?" He replied, "After 3 years I don't think it counts as saving money any more." He is so funny....