I make chicken stock almost every 10 days or so. When I want a nice full flavored stock I will roast my chicken on a bed of mirepoix. I then take all the bones and roast them until they are nice and golden brown. I then combine the roasted mirepoix and the roasted bones with cold water, bring to a boil and then let simmer for a few hours. Oh my, it makes the house smell sooo nice. I usually keep a quart in the fridge, freeze a couple of quarts and then I also make ice cubes( for cooling the little girls food). What is your technique to making stock, and how do you store it?