Subj:  Soup stock
From:  HarryS
I make lots and lots of different soups, and it's essential 
to use homemade stock.  The
difference is dramatic.  For a dark chicken stock start 
with:
3 - 5 lbs chicken bones, preferably backs and necks
3 carrots, cut up into chunks
3 ribs celery, cut up into large chunks
1 onion, quartered, peel left on
a few springs fresh thyme
about 12 parsley stems
1 tsp black peppercorns
1 bay leaf
1 tsp fennel seed
dry white wine
Preheat oven to 400 degrees.  Place bones in large roasting 
pan so they're not crowded. 
Back at least 45 minutes or until well browned.  Add 
carrots and onion.  Roast an
additonal 20 to 30 minutes.  Transfer bones and vegetables 
to stock pot.  Drain any fat
from roasting pan, then place over high burners.  Deglaze 
pan with some white wine or
water.  Add this liquid to stockpot.  Add celery and 
remaining ingredients.  Cover with
about 3 quarts of water.  Bring to SLOW simmer and cook 
on very low simmer
anywhere from 5 to 12 hours.  Add more water to keep 
covered.  Strain through
cheesecloth covered strainer into large bowl.  If time 
permits, chill, then skim off any fat
that's accumulated.  Use as required for your particular 
soup recipe, or use for general
cooking purposes.  Leftover freezes well in ice cube 
trays.  Keep on hand at all times.  
This method works equally well for  brown stock.  Just 
substitute beef and veal bones,
and about ten minutes before roasting is finished, brush 
all with about 2 tablespoons of
tomato paste.  
Try making your own, and you'll never (well, only in 
emergencies!!) go back to canned
stock again.