It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is practically fat- and salt-free, homemade stock can be frozen in small quantities and used as needed.
Chicken backs and necks are available at most supermarkets. If you don't see them, ask the butcher to set aside some for you. I also make stock from the bones of roasted chicken or turkey.
Excerpted from Essential Pépin, © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
"It's a whole lot easier to make your kitchen work for you than against you," says Brian Wansink, the John S. Dyson Professor of Marketing and director of the Cornell University Food and Brand Lab. "You're going to reduce how much other stuff you eat, but you're going to be doing it unconsciously." He is the author of Slim by Design.