Save Money by making your own Broths.  Save Celery, Onion, Garlic, Leeks, Tomatoes, and Carrot end pieces and peels.  (Go easy on the amount of carrot as the beta carotene can make your stock a very dark color and the sweetness of the carrot can be overpowering.  Also go easy on the amount of Tomato Seeds)  Save stems and unused fresh herbs.  Save Bones from Whole Meats that you cook as well.  Most of the time if you cook a large piece of meat like a Ham or Pork Butt you want to choose the bone in one for the additional flavor and moisture that it will add to the meat as it is cooking.  After you pull or carve this meat Save the Bones.  Also save bones/carcasses from when you pull Rotisserie or Baked Chickens and Turkeys.  Save all these pieces in gallon sized Bags in the Freezer.  Add to them until your bag is packed.  Add contents of the bag into a large stock pot.  Cover with cold water and simmer for 4-6 hours.  You can add the contents in frozen but it will take a little longer for stock to come to a boil if frozen.  Simmer at least Four Hours for smaller Bones like Chicken Bones.  Six Hours for larger bones.  Try to reduce water content by 40 percent to guarantee a concentrated flavor.  After it has reduced, strain through a mesh sieve pushing out as much liquid as possible.  Throw away the solids this time as all flavor should have leached out into your stock.  Chill overnight uncovered.  You can add ice cubes to cool faster but you will be diluting your stock if you do.  A layer of fat will congeal on the top and this portion will be garbage.  Keep refrigerated and freeze any unused portion within 5 days to keep from souring.  

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