Homemaking stock is a simple and great way to make your leftover chicken carcass useful (and I love to find a purpose for seemingly useless items). Homemade chicken stock takes hours to make (a great weekend project idea) but the result is well worth the effort. Homemade vegetable stock takes much less time and is an important ingredient for vegetarians; it's so rewarding to make yourself. Stock freezes well and is easy to defrost making it easy to store and use.
A few basic stock-making tips include cooking the ingredients with cold water (to extract the collagen) and skimming off any scum in meat stocks. If you want to remove fat from your stock, cool it and spoon of the solidified fat that collects on top.
Do you have any stock tips that you swear by?
Source: Flickr User FotoosVanRobin