The way to a good soup is through a good stock.....

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Everyone has there one recipe for stock for soups depending on wether it be chicken or beef or seafood or pork. So what I'm going to do is give you my recipe for a basic chicken stock that I have been using for some years now. It starts with 1 chicken carcass, bones from 4 chicken pieces, or 1 leg with though about 8 oz. 1 onion quartered 1 large carrot, cut into chunks 1 celery stalk, cut into chunks( if you don't have any celery around since things seem to be rising in cost or the store has crappy celery use celery salt and omit the regular salt. 1 bay leaf 1 parsley sprig 1 thyme sprig 8 whole black peppercorns 1/2 tsp salt. 1. Break up chicken carcass or bonees; leave leg whole. In a large sauce pan over medium-high heat, combine bones or chicken, onion, carrot, and celery. ( or celery salt.) Add 7 cups of water and bring to a boil, skimming off the foam. 2. Add bay leaf, parsley, Thyme, peppercorns and salt(omit if you used celery salt in place of celery), then reduce heat, cover and simmer 2 hours. 3. Strain stock through a sieve into a heat proof bowl, discarding solids. Let cool, then refrigerate until cold and remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock in 3 months. Some times I will add a little italian seasoning to it about a tbsp depending on the taste. So how do you make your stock? Do you make other stock other than chicken? How do you feel about the way to a good soup is through a good stock? Have you ever tried to make your own chicken stock or do you just purchase it from the store. and do your realize that stock can be use for more than just soups. I can be used to make a rissotte or flavor some dishes and noodles .. What all have you used stock for? and last but not least are you willing to try making a stock and then telling us how it came out?