I don't believe anyone should be buying stock. Not only do manufacturers often hide a lot of salt, preservatives and thickeners in it, it is also very easy to make for yourself.

If you plan ahead it is even free.

At the top of my freezer I have a container that I throw anything stockworthy into. This means bones of anything, the vegetable offcuts of onions, carrots, celery etc. Also meat scraps if you have any, I never do as I have a dog.

Wait until you've got a good amount of bones etc then throw it all in a big pot full of water, with pepper and any other herbs you want to put in, then leave it for as long as possible.

I'm a bit of a nut in that I'll let it boil down then add more water for ages till I've got every single bit of flavour out of my scraps. Then if I have time I'll take that and reduce it even further in another pot until I have a very thick stock reduction. Saves space.

As far as bones I only make one distinction, ocean or not ocean. Chicken, beef, lamb or pork bones all go in together, but I'd never add fish.

Past few months we have lots of beef bone stock.
Got lots of marrow bones.
We remove all the raw marrow and refrigerate it.
Then we make the beef stock from the bones.
We just re-heat some beef stock and plop in the raw marrow during meal times.
I get to feed my wife somewhat rawish bone marrow that way.

I render and freeze stock too - ice cube or ice block trays are good

Only if you have 'em: Celery seed, a few bay leaves, garlic (lots), dried hot pepper flakes, parsely, any and all root vegetable cuttings, pepper, a little sage, rosemary, etc.

I always save chicken necks and organs for stock.

I've been thinking that I don't often have a turkey or chicken carcass - but I have beef and pork ribs all the time.  Saving them in the freezer until there's enough to be worth making stock from is an excellent idea.

Simmer or heat it so that even more moisture evaporates, until it's very concentrated.

I made lamb stock recently and it is awesome.  We've been adding it to everything.

I used to *always* make stock when even I roast something big.  Once I left it over the gas and it boiled down to a horrible, blackened mess.  My housemate was upset about the pan, I was heartbroken over the wasted stock!

I am not making stock at the moment because of my gas bill.  Am I being overly paranoid?

Just made a chicken in the crock pot yesterday--YUM!  With veggies!

I then took the carcass and miscellaneous and put in back in the crock pot and covered it with water and let it stew from 5pm until 630am.

I strained everything and put the bones in a ziploc and put in the freezer.  The stock I am not sure what to do with .  Do I freeze it in ziplocs as well?  right now it's in my frig.....

BTW---gave my pups some of the meat last night with some of the stock...my Aussie ate his dinner so fast he threw it up later.  I think he had it gone in 3 bites.