Ingredients

　　3 quarts water

　　3 yellow onions, quartered

　　3 cloves garlic, mashed (optional)

　　3 stalks celery, chopped

　　About 6 pounds chicken neck, back, leg, or wing bones with meat scraps, browned; or about 6 pounds beef with lean meat scraps, browned; or 3 to 4 pounds fish carcasses (without heads) and/or shrimp or crab shells

　　Combine the water, onions, garlic, celery, and chicken bones, or beef bones, or fish carcasses and/or shells in a large stockpot. Bring to a boil, then lower the heat to maintain a bare simmer. Cook up to 4 hours (but only about 1 hour for fast-cooking fish stock). Strain and refrigerate. For chicken or beef broth, skim congealed fat from the surface before using.

　　Cooks' Note

　　You can often get the needed bones or carcasses from your butcher or fish market.

　　Sugar Busters! Quick & Easy Cookbook