I make stock when I've collected enough bones in the freezer. It's not difficult. I usually just caramelize some chopped onion in a little beef or chicken fat beforehand and then skim the foam off the stock as it boils to give it a nice color (although, it's not what you might call clear). I might try the eggshell/onion skin thing, though. Seems like it would be better for lighter vegetable soups.

I can't use bullion cubes. Too much salt. I do use the HerbOx sodium free packets, though; either beef or chicken.
Knorr are best for most things and they have a wide variety...
Knorr makes a very tasty product, all right. They used to make an Oxtail soup that was delicious on its own or used in recipes. Haven't seen it in years.

Again, however, Knorr (et al) uses just too much salt for my purposes. In the old days, Lipton Onion soup mix covered a multitude of sins. Hell, a can of cream of mushroom soup and a packet of Lipton's could make deep fried bootheels taste okay.

Mac