First, let me say, homemade stock is the way to go. It makes such a difference in the taste of whatever you're making. Plus, it's easy to make and worth any effort!
I refuse to buy store bought stock. Really. Homemade stock is that good.
Here's how you do it:
Chop up some veggies. You'll need mirpoix. Which is 50% onions, 25% carrots and 25% celery. Wash your vegetables really good and throw everything in. No need to peel anything. I always add a clove or two of garlic (smashed and roughly chopped). You add any vegetable scraps, too. Zucchini, yellow squash, cabbage, whatever.
Okay. Add about 2 tablespoons of canola oil (because it can tolerate high heat. Don't use olive oil, it will burn easily) to a heated stock pot. Toss in the veggies and let them saute. Stir fairly frequently.A wooden spoon is a must. I mean, anyone who's anyone who's a cook uses a wooden spoon ;) Mainly joking.
Add salt and pepper. Don't over do it. You can always add more later.
Obviously, brownies and blackberry buckle are a necessity while cooking. You need to snack because stock can be time consuming...
This is what you want your vegetables to look like. Caramelizing goodness. That caramelizing will make a huge difference in flavor and will make your stock dark and rich (unlike store bought clear stock. I'm just saying...) Be sure not to burn your veggies. There's a fine line. Find it. If you burn them, you'll have to start over.
Oh, now is the time to add your freshly chopped herbs. I threw in a little basil. This isn't necessary, but adds flavor. Do not add it until the very end of sauteing. It will wilt and taste awful. Add water. Stand back, hot pots don't like cool water!
Fill her up! I usually add around 20-22 cups of water.
Let the water come to a simmer. And then let it simmer away for about 20 minutes.
Remove the veggies. Like so...
Put in freezable containers. Don't fill them all the way up. Leave about 3/4 of an inch. The stock will (obviously) expand when it freezes.
And you're done. You'll be so thankful you did this. Plus, you only have to do it when you run out of stock. Your dinners and diners will thank you :)