I started making my own beef stock some time back. Very happy I did. I fill up a bunch of Mason jars, stick one or two in the fridge and the rest in the freezer. One of my favorite things to do, is cook veggies in stock, which I have on the side of a steak or salmon. I'll do some brussels sprouts, and some carrots, or some sweet potatoes and some broccoli, maybe parsnip, turnip and asparagus. The flavor is outstanding, and there are plenty of health benefits as well. Thing is - I use an entire jar of stock to cook the veggies in. After I take the fat off the top, there is about 12oz of liquid, and that's what I use. So, am I nuts? Is this what other people do, or am I alone here? LOL If I am in fact alone, what do others do? Thanks for any thoughts.