Making stock and its uses

I used to think this is what housewives with too much time on their hands did. I also thought it was something mysterious that involved all sorts of things I wouldn't have. Most recipe books did little to quell me of this notion.

As it turns out my preconceptions were wrong and it is rather straightforward. It is also very useful for a whole host of things and can make stuff a lot more tasty. It also makes the house smell like you've been slaving over a hot stove for ages and your other half/guests/you/the cat will be overtaken by domestic bliss. Finally, there is SO much salt in bought stock my blood pressure goes up at the taste of it. However, I have learned a few things along the way playing with making stock, so my guide is as follows:

Chicken stock
Most people will have a roast chicken at some point, so let's start with that. Once you've eaten the chicken, put its remains in a big saucepan.
Add any or all of the following vegetables

• Leeks, onions, potato, celery, carrots, swede, turnip, parsnips, courgette, spinach... basically if it's looking sorry for itself in the fridge, in it goes
• You do not need to peel, or top and tail them, you do not need to chop them up, except to get them in your pan

Add herbs (any or all of...)

• Rosemary, thyme, sage, bay leaves, parsley, peppercorns

Don't fill the saucepan with stuff more than 3/4 the way up the pan
Pour cold water on it until everything is just covered.
Heat on the hob over a low heat, let it simmer, DO NOT BOIL (it will go cloudy if you do)
If any scum rises to the top, ignore - some recipes say to skim but we are dealing with very hot liquid and any bits get strained off afterwards anyway
Let it to simmer for at least 1 1/2 hours (but >2 is better) - it doesn't need stirring, so leave it to its own devices
Strain the liquid and discard all the bits

What, pray tell, do I do with it now?
It will keep in the fridge for 3 days
It freezes very well - freeze it in ice cubes and then you have it in easily accessible small amounts. Each ice cube will be ~25g or 1oz.

As well as the various recipes on this site that use it, stock can be used to perk up all sorts of things...

• Add an ice cube of stock into some mashed potato 
• Use some it to boil pasta or steam veg in gives a bit of flavour
• A few ice cubes worth put into a stirfry
• Making risotto
• If you are doing any home cooking, chances are a bit of homemade stock will give it a bit of oomph.

Chicken stock is the most versatile because its flavour is not too strong. If you have any joint of meat that has a bone left over (e.g. leg of lamb, rib of beef) etc you can do exactly the same as above. The only additional step is that before straining, allow it to cool completely. Some fat will solidify on the top (they are fattier meats than chicken) which you need to get rid of before straining and storing as above.