For the past several months, I have been making my own stock with whatever meat I am cooking. I have made chicken stock, turkey stock, beef stock, ham stock, you name it. Throughout the week, I keep a bowl of vegetable pieces in the refrigerator: celery bottoms and leaves, the insides of red peppers, the bottoms and tops of carrots, end pieces of onion and garlic, etc… Then, when I have some bones ready from whatever meat we have eaten, I make a stock. I make a habit of buying whole chicken or beef with the bone still in because I know I will make stock. Quite often, meat with the bone is will be less expensive as well. Once the stock is finished, I pour it into small bowls to freeze. Then, when I am cooking, I pull the stock out and add it to soup, sauces, rice, or whatever. It is so much better than store bought stock. Stock adds tons of flavors to almost any meal. You can also skip the meat and follow this recipe with only the vegetables for a delicious vegetarian stock.

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Stock

Bones from chicken, beef, ham, turkey, etc… (with some meat left on)

Chunks of root vegetables:

Carrots

Celery

Turnips

Onions

Garlic

2 Tbsp. olive oil

Water (enough to cover vegetables and bones). You can also use wine and stock to add more flavor here.

Herbs: you can use whatever you have on hand

Sage

Oragano

Bay leaf

Thyme

Heat the oil in a stock pot until hot but not smoking. Add the bones and vegetables and brown well for about ten minutes. Deglaze with wine or stock or water. Then, pour in enough water to cover everything. Bring to a boil. Turn down heat. Simmer for two hours on low heat. Sieve the vegetables and bones out. Let stock cool down. Pour into small dishes and place in freezer to use later.