Forget those dried powdered cubes full of additives and preservatives and manufactured flavors that try to pass themselves off as stock. Their harsh flavors can overpower a dish instead of giving fullness and depth of flavor, as a real stock or broth should do. Certainly it takes more time and some forward planning to make your own, but the rewards will be apparent in the end result. And in reality, it is the stove and the ingredients that do most of the work. It is merely a question of setting aside the time to save the ingredients you need, adding them to the stockpot, and planning to be somewhere in the vicinity of the stove while it bubbles away for the next few hours.
After making a roast chicken, keep the carcass for stock and your purchase will go even further in feeding your family. Keep a container for vegetable scraps in your fridge, and when you’ve collected enough, make a fresh and vibrant vegetable stock with it.
Stocks freeze well: Use ice cube trays if you plan to use the stock in small quantities for soups for one or sauces (when frozen, empty the stock cubes into a freezer storage bag and keep in the freezer for up to 3 months), or in larger containers for braising and soups in larger quantities.