Nothing has had an impact more on my home cooking than making homemade stock.  It's easy, simple and takes just a little effort.  Here's how I make batches of chicken stock at home:   3-5 lbs. of chicken feet/chicken carcasses 8 quarts of water 2 tbsp white vinegar 2 small onions 4-6 celery stalks 4-6 carrots 8 mushrooms 1 head of garlic Vegetable scraps from the fridge 1 Bunch of fresh thyme 3 bay leaves 1 handful of whole peppercorns Salt to taste   1. Roast the chicken feet in a 400 degree oven for 30 minutes. 2. Slice up your onions, carrots, celery and mushrooms being sure to save the scraps in a separate bowl. 3. Add a generous amount of oil to an 8 qt pot and cook your vegetables for a good 10-12 minutes to release aromas and flavors. Include the scraps. 4. Add in your chicken, water, vinegar, fresh thyme and bay leaves 5. Cover and bring it close to a boil 6. Uncover and skim off the impurities if you'd like 7. Add your whole peppercorns and simmer gently for 12 hours uncovered 8. Stir every few hours 9. Your liquid should have reduced a bit, strain out the solids and use for compost. 10. Add your chicken stock to freezer safe mason jars leaving a good amount of room at the top (2+ inches)   Stock will be good for a week in the fridge and up to 6 months in the freezer.