Chicken stock?!

Chicken stock?

Am I supposed to make stock with the pot's lid on or off?
And how the heck am I supposed to store 4 quarts of it when it's done. Advice?

Poopsie is right on the mark. It was a real epiphany for me when I realized you could store portions of anywhere from 1 or 2 cups to a quart in zipper-lock bags in the freezer--they take up hardly any space, because you can store tham flat, and as a bonus, the stock is pre-measured for you when it's time to use it. You do have to use high-quality bags, though, because a lot of the cheaper brands leak! Personally, I stick with Ziploc--the ones that need to be closed between your fingers, not the ones that have the little sliding plastic tab to close them (those just do not seal well enough).

My recipe for chicken stock calls for bringing the stock to a boil without the lid on, then partially covering it when you reduce the heat and leaving it that way for the length of the cooking time. I've always found that it reduces just right that way--enough to concentrate the flavors, but not enough that all your hard work evaporates away. If it's not reduced to your liking at the end of the cooking time, you can always turn up the heat for a few minutes and reduce it a bit more.

Don't forget to label the month and year you made the stock on the bags with a permanent marker, and have fun cooking with your homemade stock--it is so worth it!