Grab yourself a large 2.5 gallon zip lock bag. If you would like label it stock. The ingredients for this stock do not all gather at once. They accumulate over time. Store the bag in your freezer until full.
When you have chicken bones put them in the bag.
When you have the skins and ends of carrots out them in the bag. Any celery tops and ends? In they go. Also onion ends,(just don't use the skins) mushroom stems, pepper tops. When you have the ends and other pieces of vegetables that would normally go into stock just put them in your bag.
When the bag is full, pour the contents into a 12 quart stock pot.
Fill stock pot with cold filtered water.
Put on stove over high heat until it boils. When it boils turn down the heat to simmer the stock.
Simmer for 6-8 hours.
When done strain stock getting all the bits and pieces out.
Now you have 2 options. If you have a large enough freezer you can pour the stock into freezer containers according to the amount you want to use at one a time. Put some in 2 cups and some in 4 cups and some in a larger container. Then you can pull out a large one for soup or a smaller one for adding flavor to vegetables. If you don't have the freezer space you can do what I do. Make stock concentrate.
If making concentrate put the stock back on the stove and boil. Boil and boil until it reduces to a more reasonable amount. I normally go from 8-10 quarts to 4 ice cube trays.
When frozen take out of trays and put in a freezer bag.
When the stock is reduced pour into your desired container and freeze. When using it I normally add about 1 cube to 1/2 to 3/4 cup water depending on how much flavor I want from it. This is something you will have to experiment with to get the flavor you want.
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