OK here's the deal. You make stocks with a purpose. You don't JUST make veal stock or chicken stock. Stock is a flavor base, it's what gives your end product the dynamic flavors that you want. Extreme Example: You want to make Vegetarian Broccoli Soup. You make a veg stock heavy on the broccoli stems, with maybe some rabe and broccolini stems to emphasize, YEAH! this is Broccoli Soup!
Or, you're making a roasted chicken jus. Don't just make frozen chicken-back stock. Roast the backs first. Roast the mirepoix, too. Roast the black pepperporns. If it's a jamaican-jerk style roast, add some pan-roasted allspice twigs or berries.
The point is, think about your end product. Don't make a veal stock and modify it for Grilled Venison....
More on stocks coming up
I've been enjoying making stock lately, and have recently learned to poach rather than simmer (at least for chicken). In fact, been enjoying making stock so much that several chickens have been roasted mainly to get the carcasses!
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