Let your stock simmer down until it is very, very condensed. Then just let it cool til it gels. Scoop out onto a cookie sheet and stick in freezer til frozen. Then bag and pop in freezer. Or pour into ice trays and then pop into a bag when frozen. Takes up way less room. If you don't want the fat that rises, just scrape it off before you use it. I keep it on ours.
I have found that most people who come to my home for eats understand that they are going to have something they've never had put in front of them. If they were rude about it, I wouldn't invite them back, but I cannot imagine any grown ups I know (and not even most kids I know) being rude. They might just politely decline. But MOST people have tried what I made and most people seem to love it. I make all kinds of things, and many ethnic dishes. The thing that gets most people when they come here is the meat. We eat alot of meat because it is easily available to us (our farm, or trapping, fishing, etc). But the meats are not the same as in a grocery store. We eat lots of domestic rabbit, goat, feral pig, etc. We make our own sausage, use goat milk, and lots of our homestead eggs. I'm a great homestead cook, though, and most people are stuffed when they leave. I try to have many different dishes to choose from, and I think that is really key to keeping it interesting. As someone else said, be daring. Most people around me are pretty mainstream, but even they can be adventurous, lol.
Use what's cheap/easily available to you and what you love to cook. Others will taste the joy you put into it. Don't worry about impressing anyone with anything other than flavor! (well, presentation helps since we taste w/our eyes first). There's simply nothing wrong w/a big ole pot of rice and beans and a platter of raw veggies and home made smoothies or smoothie popsicles for dessert.
FTR, I just simmered and deboned 3 fryer size rabbits recently. I get a bit more meat off of one of those than you would a regular chicken since the meat:bone is higher. BUT, I have already made 3 meals of tacos (I added cooked black beans), 1 batch of scrapple which was enough for 4 meals if I serve w/eggs, 1 20 ga pot of soup (half of which went in the freezer), 1 big batch of spaghetti (enough for supper for 6, lunch for 6, and several servings into the freezer), 1 stir fry that was big enough to feed all 6 of us, plus 2 adult guests, plus lunch for 2 days afterwards, and still had enough meat to freeze in portions for 5 more meals, which will likely have leftovers for at least 2 people's lunches. It's all in how ya use it.