I am in need of a little scratch. A little moolah. A little doh ray me.
If anyone has any stock tips, please post them here.

Leftover bones and skin from a cooked or raw chicken carcass
Celery (especially celery tops)
Onions
Carrot
Parsley
Salt
Pepper
1 Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley.

Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.

2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

3 Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve.

4 If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.



Read more: http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/#ixzz3snpHnhyw

I use a similar recipe, plus a few cloves of garlic and some bay leaves. I don't add salt until it's finished and I use whole peppercorns instead of ground pepper. Plus a little lemon juice or apple cider vinegar. And I cook it for 2 hours in a pressure cooker. Basically, I'll buy a roast chicken from the grocery store once ever 2 weeks, eat half of it and then use the other half to make stock with the next day. Roast chicken gives the stock a beautiful color.

Takes forever for this much stock to cool off enough to refrigerate. I've heard if you refrigerate a hot stock too soon, it turns sour. Lately I've been covering the stock with a few paper towels, closing it in a cardboard box and setting it on the back porch until it cools off. Seems to work well.

"... I've heard if you refrigerate a hot stock too soon, it turns sour,"

My mother used to say that. It may be true.

I've tried making stock from turkey but it's too strong. Ends up overwhelming any soup you make out of it.

Should try this with my turkey.

I don't know if it counts as stock but I like to cook black mesa beans with a ham bone saved from holiday hams in a crock pot. Onions, green peppers, paprika, cumin, apple cider vinegar, a little maple syrup.

Only if you cover it completely. It need a li'l ventilation.