Making homemade stock is probably one of the first things I learned to make when I was first getting introduced to the kitchen. I was always the chatterbox in the corner of the kitchen asking "What's that?" and "What are you doing with that?" so it was a natural progression into learning to make so many things from scratch. Stock is something I use in so many meals when Fall rolls around that I usually make a batch every or every other week. I use the method below for beef, chicken or veggie stock.

Ingredients:

For either meat stock:

1 – 2 tbsp unsalted butter
1 tbsp extra virgin olive oil

For all stock:

5 quarts of water (give or take)

Beef

3 lbs beef bones

1.5 lbs meaty bones (osso bucco, beef oxtail, short ribs)

Chicken

4 lbs of bones (or boney parts - backs, necks, feet, and wings)

Veggie

3 onions (skins removed and halved)
3 carrots (peeled and chopped into large pieces)
3 leeks (peeled and chopped into large pieces)
3 stalks of celery (chopped into large pieces)
1 head of garlic (half crosswise)
2 bay leaves, whole
3 sprigs of fresh thyme, whole
1/2 bunch fresh parsley, whole (about 10 stems)
2 tbsp kosher salt
1 tbsp whole black peppercorns

You'll need all the vegetables, herbs, and spices for any version of stock you make. The base will be vegetable stock, and then it will become beef or chicken, depending on the protein you choose to use. If you have more vegetables on hand, such as mushrooms, parsnips, and celeriac, you can add those. Your options are not limited!

Instructions:

Preheat oven to 450ºF*.
While the oven is preheating, prep your vegetables and herbs.
Arrange the beef bones or chicken bones onto a sheet pan or roasting pan and place them on the middle rack of the oven. Turn the bones regularly and cook until browned evenly (about 30 to 45 minutes). Remove from the oven and drain fat. If you are using meaty bones like osso bucco or chicken wings, you'll want to brown them in a skillet so they don't burn in the oven. In a skillet or stovetop frying pan, heat butter and oil until foaming subsides. Arrange the meaty bones in the skillet or pan and sear them in butter until evenly browned (about 5 to 10 minutes).
Transfer the browned and/or roasted bones and meat pieces to a large stock pot. While still hot, deglaze your skillet by pouring water into it and scraping up all brown bits. Pour everything into the stock pot.
Add enough cold water to cover the browned meat and bones by about 1 inch.
Set over moderate heat. As the liquid begins to simmer, scum will accumulate at the surface. Using a spoon, scrape off the scum until it ceases to accumulate (about 5 minutes).
Add the vegetables, herbs, salt, and pepper to the stock pot. Add more cold water to cover all ingredients by about 1 inch.
As the liquid begins to simmer again, continue to scrape off any foam using a spoon.
Reduce heat to between low and very low and slowly simmer 4-8 hours*.
Periodically, use a spoon to scrape off any fat or foam that has accumulated at the surface.
Taste the stock and check for proper seasoning. Continue simmering until you have extracted the most flavor from your ingredients.
Use a slotted spoon to remove all meat, bones, vegetables, and herbs from the stock.
Pour stock through a mesh wire strainer or sieve to remove small particles from the stock.
Pour into 24-ounce or 32-ounce individual food storage containers and allow to cool. When cool, fit with airtight lids and refrigerate or freeze.

*Notes:

You'll only need the oven if you're using bones.

I leave my stock on the stove simmering for most of the day (4-8 hours, shorter for vegetable and longer for protein)

The more water you add the less concentrated the stock and flavor will be.

Your cooled stock will be gelatinous but will loosen when reheated.

Don't let your pot boil! You want to skim and foam and skim periodically so it doesn't return to the liquid.

Ingredients:

For either meat stock:

1 – 2 tbsp unsalted butter1 tbsp extra virgin olive oil

For all stock:

5 quarts of water (give or take)

Beef

3 lbs beef bones

1.5 lbs meaty bones (osso bucco, beef oxtail, short ribs)

Chicken

4 lbs of bones (or boney parts - backs, necks, feet, and wings)

Veggie

Instructions:

Preheat oven to 450ºF*.

While the oven is preheating, prep your vegetables and herbs.

Transfer the browned and/or roasted bones and meat pieces to a large stock pot. While still hot, deglaze your skillet by pouring water into it and scraping up all brown bits. Pour everything into the stock pot.

Add enough cold water to cover the browned meat and bones by about 1 inch.

Set over moderate heat. As the liquid begins to simmer, scum will accumulate at the surface. Using a spoon, scrape off the scum until it ceases to accumulate (about 5 minutes).

Add the vegetables, herbs, salt, and pepper to the stock pot. Add more cold water to cover all ingredients by about 1 inch.

As the liquid begins to simmer again, continue to scrape off any foam using a spoon.

Reduce heat to between low and very low and slowly simmer 4-8 hours*.

Periodically, use a spoon to scrape off any fat or foam that has accumulated at the surface.

Taste the stock and check for proper seasoning. Continue simmering until you have extracted the most flavor from your ingredients.

Use a slotted spoon to remove all meat, bones, vegetables, and herbs from the stock.

Pour stock through a mesh wire strainer or sieve to remove small particles from the stock.

Pour into 24-ounce or 32-ounce individual food storage containers and allow to cool. When cool, fit with airtight lids and refrigerate or freeze.

*Notes:

You'll only need the oven if you're using bones.

I leave my stock on the stove simmering for most of the day (4-8 hours, shorter for vegetable and longer for protein)

The more water you add the less concentrated the stock and flavor will be.

Your cooled stock will be gelatinous but will loosen when reheated.

Don't let your pot boil! You want to skim and foam and skim periodically so it doesn't return to the liquid.

1 – 2 tbsp unsalted butter
1 tbsp extra virgin olive oil