My mother was a Fannie Farmer devotee, but since her copy was in Braille... well, anyway, I'm Joy of Cooking all the way. That said, I use it more as a reference than as an actual cookbook. And stock? That's another thing my mother made, so it's just something you do after you've roasted a bird of any sort, and there's no more a recipe for that than there is for tomato/spaghetti sauce. If it's a turkey, use at least the 12-qt. stockpot, then freeze or pressure-can the 12 pints or so. I haven't used purchased chicken broth in - ghods, have I *ever* used it? :)

Try the Coq au Vin recipe from Joy sometime...