I always want to make my own stock; it is supremely superior to canned or box o' broth, but I normally don't have the time and often can't get the bones from the butcher. When you make stock, whose recipe/process do you use? I've used several and I've determined the next batch will be Michael Ruhlman's. I used my own stock for the last batch of risotto I made and it was just superb, if I don't say so myself!
There have been comparisons done by CI and FC recently that recommend Swanson as the top preferred commercial broth/stock. I usually get the case of it at Costco to have handy when I don't have homemade. I don't have any big complaints with it, but tried Trader Joe's chix broth in a box and didn't like it one bit.
Any tips you'd like to pass along for making stock?
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