Equipment Needed

• large pot
• strainer
• cheesecloth
• storage containers

Ingredients

• bones (chicken, beef, fish, vegetable scraps)
• water
• aromatics (onion, garlic, bay leaf)
• salt (optional)

Step-by-Step Instructions

1. Place bones in a large pot and cover with cold water
2. Bring slowly to a boil, then reduce to gentle simmer
3. Skim impurities and foam from the surface as they rise (first 10-15 minutes)
4. Add aromatics (halved onion, garlic cloves, bay leaf, peppercorns)
5. Simmer gently for 4-8 hours (chicken: 4 hours, beef: 8 hours, fish: 2 hours)
6. Never boil rapidly - this clouds the stock
7. Remove from heat and let cool slightly
8. Strain through cheesecloth into containers
9. Cool to room temperature, then refrigerate
10. Stock will gel when cold due to collagen - this is good
11. Store up to 4 days refrigerated or freeze up to 3 months

Professional Tips

• Roast bones first for deeper, richer stock
• Never boil - gentle simmer extracts flavor without cloudiness
• The longer you simmer, the more gelatin extracts
• Skim impurities for a clearer stock
• Homemade stock is richer and better than store-bought

What to Make

• soups
• sauces
• risotto
• braises
• cooking grains