Curious. When you make a stock be it Turkey or beef from simmered bones, onions and carrots do you find it to be bland? Am I doing something wrong? I find I always have to add some type of oxo cubes or whatever to impart flavour otherwise it is very bland. Once I simmer the bones etc for a few hours I throw all that stuff out and add fresh veggies, herbs and some seasoning. But still need to add some oxo cubes. Is that right?