Roasted bones and vegetables simmered for hours — the foundation for great soups.

Ingredients

• 1 carrot, chopped into 2 inch pieces
• 1 stalk celery, chopped into 2 inch pieces
• 1 medium onion, cut into pieces

For Chicken:

• 2 lb chicken wings, quarters, backs, or ribs

For Beef:

• 1 1/2-2 lb beef shank or other beef boney meat like oxtails or marrow bones

Steps

1. Roast meat bones and vegetables in an oiled, large dutch oven or stock pot at 375 degrees until thoroughly browned, approximately 45 minutes.
2. Remove from oven and add enough cold water to cover the other ingredients.
3. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 2 quarts of liquid in the pot.
4. Remove with a slotted spoon the meat, bones and vegetables.
5. Strain through a cheesecloth.
6. Cool in refrigerator overnight.
7. Remove any solid fats that accumulate on top.
8. Now ready to use or freeze in pint containers.

Notes

• When roasting/browning the meat/bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.
• The pot may be uncovered or you can set a lid on it askew.
• If you wish to use immediately and need to defat quickly, pour strained liquid over ice cubes in a colander. The fat will adhere to the ice cubes.