Home Made Stocks, does anyone out there make them?

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With the array at the store of stocks, in containers, stocks in freezers, boullion cubes, powerdered base, real base jar'd ..I wonder does anyone still make this time consuming ingredient for their recipes? I do. I make various stocks every couple weeks and feeze mine to use in soups, or sauces, the rich flavor and high natural geletin content is delicious and highly nutritious... So anyone else make them?