I make my own roasted chicken stock, beef stock, and seafood stock. I used to live in a small apartment, so believe me, I understand about the space issue. Just take your finished stock, and reduce it to to about half, or more. Then pour the stock into ice cube trays and freeze. When I use stock, I drop two of my stock cubes into a measuring cup, and fill with hot water to the one-cup line, and I have a cup of stock.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!