I make my own stock regularly, especially chicken.  I tend to freeze a chicken carcass and save it up until I have 2 or 3 carcasses then make a big batch of stock with whichever veg I have - usually carrots, onions or leeks, lots of garlic and maybe com celery, dried bay leaves and whole peppercorns.  When it is done and cooled I portion it up into 300ml (aprox 1/2 pint) portions, pop in a ziplock freezer bag, then I have homemade stock on hand in the freezer whenever I need.

I also make my own stock from all the usual ingredients.  I also add juniper berries for depth of flavour.  One tip though, when making a big batch of stock, after straining, cooling and removing the fat, reduce down to a manageable amount, say  one third before freezing.  You can always add more water when you want to use it after defrosting.

Lamb stock is also wonderful, in Middle Eastern dishes, split pea soup, and the like.

I make stock every week using my crock pot. I'll "poach" poultry, beef, or pork, then I'll chill the stock for a few hours then skim off the fat and cook beans in the stock or make soup. I use my crock pot year round, even though I live in humid south Florida. By the way, my turkey stock is already in the freezer ready to go anytime I want it!!! 

We frequently buy the rotisserie chickens from Costco. I take the bones, maybe an onion, carrot and celery, simmer it for a few hours, pull the meat off and strain it. I let it cool and put it in a ziplock bag and put it in my freezer. Instant soup! I thaw it in a pot, add potatoes, carrots and vegetables and we have soup in an hour.

My kids love the after holiday soup so well, that the carcass is already simmering on the stove BEFORE the table is clear and the dishes done. And the rest of the day, I hear, when will the soup be ready? And they are 42 and 30 so now I make them help!

Does anyone know how many calories per cup of stock these yield?

I saw a tip on Masterchef (Australia). When making stock, especially chicken, smash/cut the bones first. So much flavour and nutrition is inside the bones.

Turkey stock is fantastic.  I make mine with a turkey carcass, a whole onion, 2-3 stalks of celery, 2-3 whole carrots, a few bay leaves, a teaspoon or so of whole black peppercorns and either poultry seasoning or sage+thyme etc on their own.  I bring it all to a boil and keep it all going starting in the morning and let it go as long as I can - it's soooo yummy!!

Clarifying stock

1. To clarify stock, first strain. Strain stock by ladling it through a colander or sieve lined with 1 or 2 layers of 100-percent-cotton cheesecloth; discard bones, veggies, and seasonings.

2. Separate an egg(discard the yolk or save for another use).  In a small bowl, combine the egg white and 1/4 cup cold water.  

3. Stir the mixture into the hot, strained stock. Bring to boiling. Remove from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.)

4. Place a large sieve or colander lined with several layers of damp 100-percent-cotton cheesecloth over a large bowl. Pour the stock through the cloth to strain out the particles and egg white.

Make gravies, cook rice in stock, cook spaghetti or macaronis in stock, use as vegetable water to boil or steam the vegetable in, a great base for beans after the soaking water is rinsed off, (base for some great chili).  I love food and love to create edibles - don't throw it out, cook with it - (or give it to the dog, cat - at home or homeless).  :) Thanks for another great day!  aea

Our favorite stocks:

Fish stock (for making chowder and Thai sauces)

Spicy pork stock for lotus root soup (uses pork bones but is flavored with dried shrimp and a lot of chilis)

Duck stock (this is a bad one, I know--very fatty even if you clarify, but it makes a great clear stock for meatball soup)

I recommend the Soup Bible to anyone on this site--it is a great way to eat healthy AND cheap!

I would like to make soup stock but the term "carcass" is not visually appealing LOL. 

Today I tried a new veggie combo that had been made up of 4 cups washed and chopped (swiss chard, tender leek tops, dill weed, tender baby greens), 1 1/2 cups water, salt - lightly, 4TBSP. virgin olive oil.  Bring all to a boil, toss quickly and cover for 3min., toss quickly and cover for 3 min., toss quickly and cover for 3 min., toss quickly and cover for 3 min.,  each time you cover - return veggie combo to a boil before uncovering and tossing.  This combo left enough of the juice to drain off 1 cup of liquid that I used with 1 cup of water to boil 1cup brown rice.  As the rice was boiling; I added some frozen unshelled mussels into the greens, covered with a lid to steam the mussels and keep the veggies hot!.  Served with Barley Bread warmed in my toaster oven, and added a small dish of kalamata olives (I allow myself 4-6 per day).  I think a lot of vegetable juices could be used as stock to keep the vitamins and improve tastes of foods.  aea