If you were using stevia from packets then I highly doubt it was pure stevia, more likely a mix of stevia and another sweetener like xylitol or erythritol. Which would explain why you had problems with it.
I buy pure stevia (TJ or KAL brands) and have no bitterness at all from them, maybe you should have tried those in your experiment instead of some packet mixture.
I have to agree with the other poster who asks why you chose this subject when you clearly do not like alternate sweeteners.
Since I am diabetic and need to eat low carb I make mine with about 1/3C heavy cream, 1 heaping spoon of cocoa, 2 scoops of stevia powder (pure stuff not a mix) and boiling water to fill the cup. Mix cream, cocoa and stevia until blended then add boiling water.
If I can find good solid chocolate I will use that instead of the cocoa powder.
It is by far the best hot chocolate I have ever had and that's saying a lot since I was a fiend for it all my life.
And are we the only people who eat toast with our hot chocolate? All my life I have eaten it with toast and dipped the toast in the hot chocolate... Except for my family i don't know of anyone else that does this.
I totally agree, making stock takes time, usually we put it on low in the oven for at least 24 hours.
We use raw bones/carcass as well as baked bones from dinners, chicken that is already boiled doesn't have much left in it so it doesn't contribute to the stock.
Remove all traces of organs from the raw parts before putting them all in a pot, cover with water, add 1tbl vinegar to draw out the gelatin and bake or cook on low for 24 hours. If water reduces too low add a bit to cover bones.
Yes cracked bones give more flavor too, the marrow adds depth.