Making Soup Stock

I found this recipe this morning, and am looking forward to trying it. Making my own stock is something I have wanted to do for awhile but never had the time. We buy many of those $3 boxes of pre-made stock to make our food with, and even resort to bouillon when we have to, but the taste and nutrition is not the same.  We even get a package of "soup bones" from our butcher when we order our side of local beef.  Seems a great way to save money.  Also, for chicken dishes we have been using whole cut up chickens in place of chicken breast in soups and casseroles.  It tastes better and is way cheaper, but you have to skim the fat and pick the bones out.