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Do any of you make homemade stock?  I make stock often whenever I have seafood shells (shrimp stock from shells and head and crab stock from whole crab and pieces), fish stock from bones and head, beef stock from steak bones and other bones, chicken stock from store bought roast chicken (usually from  Costco), artichoke stock, asparagus clipping stock, and infrequently, vegetable stock.  I keep these stocks in a quart ziplock in the deep freezer. 

Shrimp stock makes wonderful pasta and risotto addition. 

I always have my own stocks & freeze to have on hand: tonight's chowder used some beautiful fish stock made from salmon trimmings (I buy whole slamon, fillet, portion & freeze them).  I got quite irritated at one Christmas when someone decided to help clean up and threw out my turkey carcass!!  A really easy thing to make and ensures "nose to tail" consumption!!

Homemade stock, aka Liquid Gold!  Nothing beats having your own stash in the freezer and it's one of the ways I justify buying free-range chickens and good quality (higher-priced) meats.  Using everything and producing my own stock is a win-win.

I think it was Nigella who remarked that she even scraped the chicken bones from the plates of guests at the end of an evening - after all, they're going to be boiled and then simmered (the bones, not the guests)!

Glad to hear there are others like me.  My husband always says nothing really goes to waste in our home and it's mostly true.  One of my favorite things to make besides regular stocks are demi glace and ramen stock. Ramen stock can be varied depending on what you have.  For example, I had pork bones two nights ago and added regular vegetables such as onion, garlic, ginger etc, but also added apples, grapes, small dried anchovies called niboshi. 

Homemade stock is ALWAYS in our freezer, as are bags of bones awaiting cooking. I ran into a man in the grocery store a while ago who was complaining that they only had canned "broth" and he wanted "stock". I pointed out how easy and inexpensive it is to make your own stock and freeze it. "Well, I won't be doing that", he replied. Oh well, you can lead them to water but you can't make them drink.

We always make off with the turkey carcass after Thanksgiving, my brother-in-law and sister-in-law are among those who can't be bothered to make stock. Their loss, our gain...turkey is just about the best stock there is!

Umteenth here. Yes on the turkey stock...in fact I've been collecting carcasses along with vegetable ends and pieces & storing them in the freezer until I have enough to fill my big maslin pan. Once I have enough, they'll be cooked down and then pressure canned for storage. I don't bother with freezing it since I live in a hurricane-prone area and only have a tiny freezer on the fridge rather than a big ole chest freezer.

If you are afraid of pressure canning since you've heard tales about grandma's canner exploding, modern canners are perfectly safe with many safety features amd food is safe as long as you follow the National Center for Home Food Preservation's guidelines for canning times.

Am impressed.  I have been afraid of canning anything with meat, let alone using pressure cooker for canning.  I may give it a try sometime.  I just bought instant pot and still getting used to it. 

I now use the pressure cooker to make stock, on the advice of Heston Blumenthal. Chicken stock cooks for 2 hours, so you really do extract the goodness. My favourite is grouse stock - last year I made the most delicious chestnut and apple soup using grouse stock. Grouse are very expensive- £22 for 2, this year, but at least making stock that produces another meal spreads the cost. And yes I also put the bones off guests’ plates in the pot.

I make vegetable stock every week. Do you know what I use?  All the scraps normally discarded: onion and garlic peels, the ends of carrots, celery, chard, and zucchini, herb stems, and other select vegetable peels.  The cut-aways of most any veggies can be used but I focus on the aromatics (root vegetables like potatoes, parsnips, and turnips or squash peels are more pungent and can overwhelm the broth so I include just a few small pieces of those). I keep a container in my freezer where I collect the scraps and every weekend I pull it out, dump it into a big pot of water, and simmer. I've done this for years and it renders a deep, rich broth. If you eat seasonally, your broth will reflect that and be seasonal too!  If I have meat bones (like turkey or chicken carcas, neckbones), I toss those in there as well.  I prefer to make my broth unsalted so I have better control over salt content in the final dishes - braised meat and veggies, soups, risotto, beans, etc.  If it's nearing the end of the week and I haven't used the broth for anything else I boil my pasta in it! I extract all the flavor and nutrients for myself before things end up in the compost!