I'm hacking my pantry. Right now, making chicken stock by using leftover carcasses from whole chickens that I cut-up myself in the last few months. Will freeze the stock to keep it up to 3 - 4 months and during that time can cut-up some more chickens to use in the next cycle. The stock is very simple to make and involves mostly inactive cook time (3-4 hrs simmering) and it teaches you to work with whole chicken rather than cut-up parts, making it more economical. And, it makes your house smell wonderfully delicious :)
