I started mastering homemade chicken stock because good stock is the key foundation of good soup. I have made gallons of it and I think I have it down! I have a gargantuan stock pot, so when I make it we are swimming in the golden broth for over a week. I used to make it at least once every week and sometimes two. I maxed out at three times one week! After a broth break, I am now coming back to it!