For the bones, select a combination of the following: chicken (necks, whole carcasses, wings, or feet), pork (any bone, shanks, necks, split feet, smoked hock, or ham bone), or beef (oxtail or any bones).

　　

Ingredients

makes 6 quarts

　　5 pounds meaty bones

　　1 carrot

　　1 onion, halved

　　1 celery stalk or leek, trimmed

　　1 head of garlic, unpeeled, sliced in half crosswise

　　2 dried bay leaves or a few slices of fresh ginger, optional

　　5 black peppercorns

　　Kosher salt

　　

Step 1

Put the bones in a stockpot, add about 6 quarts cold water to cover by an inch, and place over high heat. Bring to a bare simmer and then reduce the heat to low, so that the water is just gently bubbling. Simmer for 5 minutes and then skim it for the next 10 to 15 minutes or until perfectly clear. Add the remaining ingredients, season with a little salt, and cook for 2 hours or longer, until very flavorful. Cool, strain, and season again before refrigerating for up to several days or freezing for up to 2 months.

　　

Variations

Step 2

Turkey Stock: Substitute a cooked turkey carcass for the bones.

　　

Step 3

Dark Poultry Stock or Dark Pork Stock: Roast poultry or pork bones (or a combination) on a baking sheet in a 450°F oven for 30 to 45 minutes until they are a uniform deep golden brown. Deglaze the sheet pan with water, and place the bones and liquid in a stockpot. Add water to cover by an inch, and follow the basic recipe.

　　Cooking in the Moment