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[quote=Anonymous]You can also make stock with beef or ham bones.  When I was a kid, you could get "soup bones" or "marrow bones" free from the grocery store butcher.  People got them for their dogs, but they're great for stock.
Now everyone's a gourmet, people eat the marrow straight with parsley and salt, and they sell the bones frozen for $2 or $3 a pound at Whole Foods.  But at cheaper grocery stores, or especially Hispanic grocery stores, you might still be able to get them for free (or nearly free) if you ask the butcher nicely.

Making stock with beef or pork bones is a little different--you've got to roast the bones first.  Scatter them in an oiled ovenproof pan big enough to hold them (a roasting pan if you've got it; if not, a baking sheet, or improvise with your biggest oven-safe pot).  Scatter some flour over them.  You can add some tomato paste to them if you want to cheat.  Toss them to get them a little coated with the oil.  Then roast till they start to brown (but don't burn).  The darker brown you go, the darker your stock will be (color and flavor), but don't burn them.

Once you've got them roasted, do as above with the onions/carrots/celery/etc.  If you want extra flavor (but it's extra work), you can roast the vegetables too (separately).  It'll give a darker, fuller flavor.  If you don't feel like that much work for the vegetables, don't bother.  It'll still come out fine.  [/quote]

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