Stock is one of those things that seemed magical before I made it. I had purchased a few cooking books, and many recipes said to use 'vegetable stock', 'chicken stock', 'beef stock', or 'fish stock'. At that time I was used to buying bouillon cubes to take the place of stock, but decided at some point to try making a homemade stock. Not only is making stock at home easy, but it's a simple way to use up leftover pieces of vegetables and bones. I've grown accustomed now to making a chicken dinner on the weekend, and immediately afterwards putting the left over pieces into the pressure cooker to ...