I use my Crockpot to make stock, which is dead easy. When you just dump stuff in an appliance and strain it 6-8 hours later, it's hard to worry about going "too far."

Folks seem to overcomplicate stocks. Ruhlman has a good breakdown of stocks in his book "Ratio" and gives options for both ends of the spectrum: a classic stock which takes hours on end, involves roasting, clarifying, etc, and the basic which takes 1-2 hours and is largely 'hands off' time. And ROI wise, he makes a darn compelling case for the quick stock.

I make stock when its cheap, easy and I want homemade stock. That is to say, even with my crock pot, buying the jugs of cheapo stock at the grocery store always win out for ease. I find its only in winter and only when I make a conscious effort to make stocks that I do (and its for another reason, like I need a lot of chicken meat to shred up)

Stocks can be very easy or very complicated, depending on who you talk to. For every person that just simmers a chicken carcass covered in water, there's another who uses fresh chicken just for the sock. For every person who tosses in scraps from the freezer, there's another who buys specific proportions. Etc. These more complicated versions are certainly good, but that doesn't make the simple ones bad. They each have their place. Personally, I stick to making simple stocks. My soups are all about comfort and ease. Maybe I'll get around to fancier soups one of these days, but I'm not in a rush and I won't turn my nose up to the easy versions.

I put chicken parts and veggie bits into freezer bags, then when I have enough I turn it into a big batch of stock. It might taste slightly different every time, but it is never bad! I take the extra time to concentrate it down and strain through cheesecloth a second time, because I don't have enough room in my freezer for a big batch, and I like to make sure there isn't much flotsom in it (this happens more often now because of the freezing of the veggies, it seems. I have ocassionally made beef stock from leftover bones, but it is very rare. I would never buy the parts to make veal stock, no matter which chefs tell me it is a must have.

For a while I started freezing veggie scraps to make stock...but in the beginning it was only leeks and I was waiting to get more variety to make the stock. Then I forgot about it, and every time I opened the freezer I would think, "Oh, crap, I need to collect more scraps so I can make stock." But I never did, and the leeks got freezer burned and I was sick of having the zip loc take up space in our tiny freezer. I'm open to giving it another go, but I also think that the boxed stuff is okay for most purposes...especially for vegetarians (which I am). I can see it making more of a difference for chicken stock.

Chicken, beef and veggie stock (although I have never done the latter two), I dont think would be too big of an undertaking. But I'm with you on the veal stock-no thanks.

I won't make homemade veggie stock. I'll use the veggie boullion recipe that's floating around instead. As for meat stocks, homemade tastes very different. If I'm specifically making an Asian soup, I'll make my own stock. Purchased just doesn't taste the same.

I don't often bother to make stock, but when I have, it has made a huge difference in soup. I'm going to try the freezer/crockpot approach.

Almost always make. Most are dead easy (I dont go for complicated frequently) and taste better... and I control the salt, not to mention the cost! Having said that, I have never made a veal stock, and that on my list of things to tackle for soups soon!

Additionally, I love bone broth, or bony stock... just use vinegar to extract more bone minerals.

I have been making lots of stock lately. We are vegetarian so it is strictly vegetable stock. We don't purchase much organic produce, so I tend not to use scraps (veggie outers) but have included apple cores and sad grapes in my pot. The flavor is fresh, nuanced, and adjustable.

I make and freeze stock when I have the leftovers to do so. It seems wrong to let them go to waste. I don't purpose-make stock for a specific dish, though. Besides, I've usually got some stockpiled in the freezer.

I never think to make veggie stock...and usually use chicken instead. Luckily I don't cook for many vegetarians....

I think many new cooks, especially if they take cooking classes, think of veal stock as the holy grail. I know several people who went through that phase.

I've made it before and I enjoy the results but I don't find it as useful as chicken. And I don't, at all, try and create "restaurant food" at home so it isn't as useful.

I generally make chicken for year round use. Tons of turkey stock prior to the holidays. Never would bother with vegetable stock because I would use water or chicken. Beef or lamb or fish once or twice a year for special dishes.

The only thing I don't make anymore is rabbit stock. I've made it many times and it always has a mustiness I don't like.

I don't use veggie stock unless I'm cooking for vegetarians, so I'll buy it. And I have found the best chicken stock comes from a whole uncooked chicken, but since I can come up with endless uses for the meat afterwards, I don't see it as going out of my way to buy the chicken specifically for the stock. As for the veggies that go in, I usually use what I have around.

If I were to make something like beef stock, it would only be if I'd have the forethought to put aside the necessary scraps - otherwise I'm buying cans. So ultimately the stuff I use most regularly is the stuff I'm willing to put the effort into.

Here in France, you can buy packs of veggies only intended for stock. I buy them from time to time, and add beef. It is a family recipe: you buy a very good piece of beef for the stock, but you eat it cold afterwards with pickles, so there is no waste. The beef stock gets a few extra herbs and flavoring and is eaten as a soup. Add a very light salad with vinaigrette and onions, and you've got the most delightful winter diner. I could eat it through every snowing or cold winter evening...

I'm making stock right now from the bones leftover from the quarter beef we bought. When it's done I'll pressure can it. I also have duck, ham and chicken stock made from our animals. The difference homemade stock makes is incredible.

Whenever I buy a roast chicken, the leftovers (including the picked carcase) all go into the stock pot instead of the fridge, and then the resulting stock goes into silicone ice cube trays for boosting the flavor of sauces, etc.

I've made stock (chicken carcass + veg scraps, improvised) a few times in the past year, inspired by this website. And it was good, and nice to have batches in the freezer. But honestly, I did not find the experience as "easy" as everyone else seems to. I mean, the cooking part is easy, but the straining part is a real pain in the a#@. I have a small apartment kitchen with a small-ish sink, not that many large vessels for separating and transferring solids and liquids. It was a hassle. Enough so that I really only see it as something I'd do a couple times a year max (I also think Trader Joe's organic chicken stock is very tasty). Anyone have any tips on making that process easier??

I only make homemade if I have scraps, say a chicken carcas, or lots of veggies that are on the edge. I always use the crockpot too.

I always make stock with whatever bones are leftover. Fish for sure, turkey around the holidays and chicken anytime we roast a full one. It's a second use of a product we already paid for, why wouldn't we? We get veal bones from my dad, (he raises it) or pay a few dollars at the butcher shop, it's so simple and definitely worth the effort for us.

I have just made chicken stock with a whole chicken. Cooking it is easy, straining the stock and getting the meat off the chicken is a bit of work though. The kids love all the dishes that I make from this - chicken fricassee German style, risotto, chicken soup etc., so it's definitely worth the effort!

Brooklynnina-

I make large batches because I prefer to get it out of the way for a few months. At least ten pounds of bones, etc. I find it easiest to strain with a colander first. It takes out the bones and vegetables. I do a second strain with a fine strainer to take out any stray bits and they I put it in containers. It is easier to strain the fat which it is cold.

Stock in ice cube trays is genius.

I make veggie stock using vegetable scraps that I save in the freezer (inspired by this website). I just dump them in a pot and cover with water, then add some peppercorns and bay leaves. Simmer for a few hours, then strain out the veggies (I use a spider strainer). I don't bother straining any residue smaller than the peppercorns. It's delicious, and essentially free. I freeze it flat in gallon bags. I've also done chicken on occasion, when I have a carcass, but I find veggie broth faster, easier, and just as tasty for most soups. We cook easy and rustic in our house!

Always make my own stock. Chicken, turkey, veggie, shrimp (using the shells). Always in the crockpot then stored in the freezer. Haven't bought stock in 5+ years.

I'm on a low sodium diet, so I always make my own stock. I don't usually follow recipes. I freeze vegetable scraps and bones, and toss them into the pot. Haven't had a bad batch of stock yet.

I've made my own stock quite a bit, but like other readers, I hate wasting fresh (whole) veggies on the stock. So I freeze veggie scraps and when I have enough, I make a smorgasbord stock. When I don't have homemade stock on hand, instead of buying expensive organic boxes of veg stock, I use organic vegetarian Better than Bouillon. I've found it works great in most cases, and is also very cheap compared to boxed stock.

I've had mixed results with beef stock, but I always save the bones and skin from roast chicken to make stock (it jells when chilled! Magic.) and the easiest way to make homemade chicken stock for chicken soup is just to poach bone-in, skin-on chicken parts in a lot of water, then pull out the pieces and pull the meat off of the bones, return to the pot, and add veggies and simmer until done.

But yes, I can never justify adding fresh vegetables for stock.

We make our own stock all the time. Mostly chicken. We often roast a chicken, then pick the bones, and fill the roasting pan with water and toss in a lemon sliced into quarters and leave it in the oven on 150 over night.

Easy.

I would never buy stock in a can or jar. Stock is so ridiculously easy and cheap to make, I could never justify buying an inferior product from an industrial source. I can get bags of chicken feet and backs from the market for $2 a bag. Beef bones from my butcher are $1.49 a pound. All bones in our chops, et al, go in a freezer bag bound for the stock pot. I make my own veggie bouillon from scratch, so I don't bother adding veggies to the stock (and we have a municipal composting program, so I don't have a guilty conscience). How hard is it to throw bones in a pot with a couple litres of water and a splash of vinegar and let it bowl for a day?

Brooklynninna,

I have been removing the big stuff from the stock and then putting it in the fridge to chill overnight. The next day I find it much easier to skim fat off the top, and the rest of the bits and 'silty' stuff has settled to the bottom.

I only make chicken stock from scratch. i don't really use other stocks. If i made vegetable soup I would just use chicken stock.

Stock is actually one of the easiest, most nutritious foods you can make at home! I make stock every week. I always save meat bones in the freezer, and it's something you just throw together (carrots, onions, whatever you have) and leave overnight on the stove. I don't consider this "going far" at all. Not extreme-- just sensible!

I made my own frozen stock concentrate: roast veggies, add just a bit of water, a lot of salt and pepper, and puree. Freeze in ice cube trays and then dump in a tupperware or ziplock bag. It's kinda like sofrito, only with my own flavors (2 onions, a head of garlic, a leek, 5 carrots, a yellow beet, a celery root [doesn't burn like celery would], and a turnip).

I just made chicken stock for the first time. A friend gave me two small, scrawny chickens that he had roasted on the barbecue. There wasn't enough meat for a meal (and what wsa there was tough), so I just cut up the birds and threw them in a soup pot with two quartered onions and plenty of dried herbs, salt, and pepper. I let the whole thing simmer for four hours, then strained. The result was a super savoury broth that will be an awesome base for soup or liquid for cooking brown rice. I didn't measure anything or over think what went into the pot. My theory is that stock isn't something you can mess up!