I'm really pleased with my relatively recent discovery of slow cooking a whole chicken, then making stock with the remains overnight. Super low hassle and really tasty stock. (Although my slow cooker is relatively small so I don't get much - can I stretch it out by adding water afterwards?)
So, I really want to make my own beef stock. Do you do this? How do you get the bones? When I buy beef, it is usually without the bones. Do you have any handy recipes for a sunday roast or something including the bones which can easily be made into stock afterwards?
1L sounds a reasonable amount for one chicken and I usually reduce mine a lot otherwise it's a bit bland. Then boost it with some wine when I use it. You're doing well if yours is tasty to start with, and yes, you could stretch it with water.
I haven't made beef stock, but maybe a rib roast? Or I'm sure butchers sell bones, or even give them away if you buy other stuff from them.