Making stock is one of those things that you appreciate after you've done it and have stowed it in the freezer for future use. Since Thanksgiving is approaching quickly, I figured I had better get cracking on the turkey stock. I use the stock to baste the turkey, moisten the stuffing that doesn't fit in the bird and has to go in a dish in the oven, and as a base for the gravy. It is definitely better than buying that salty stuff that they sell in the store. Freezer bounty Stock is the easiest thing in the world to make. All it really requires is some time. I usually have a "stock" bag that I keep in the freezer. I put all the stems from parsley, mushrooms that are starting to get past their prime, and guts from when I seed fresh tomatoes. These are things that you would normally just toss or compost but they definitely have a value for stock. For chicken stock I also have a separate bag for the backs of whole chickens (again something you would normally just toss...