Basic Chicken or Beef Stock
Chicken or beef bones -
If you roast a whole chicken, you will have enough bones to make a batch of stock - use the carcass, leg and wing bones and scraps.
If you've made chicken parts, save the bones in the freezer until you have a good pot full of bones.
Also save the beef bones from steaks, rib roasts, etc. in the freezer until you have enough to make beef broth.
In a soup pot, brown the bones that you are using (add a small amount of oil if necessary, but if you have some skin or fat with the bones, you won't need it). (Note - for beef bones can roast in oven for 30-60 minutes at 375 for deeper flavor).
Add enough water to cover the bones and bring to a boil. Lower temperature to a simmer and cook for 1-2 hours.
Let broth and bones sit until cool enough to handle.
Using a colander, strain broth from bones into a large bowl.
At this point, you can divide the broth into smaller portions and freeze, or you can return the broth to a pot and cook down further for more concentrated flavor.
I keep it basic - only add a small amount of salt (1 tsp kosher) and no vegetables - then you can use it in any recipe and add the flavorings when you make it in a dish.
You may need to add more salt than a recipe calls for, as most canned and boxed stocks have a high salt content.
Tip for quick chicken broth - if you are making a recipe that calls for both cooked chicken and chicken broth, you can briefly brown boneless chicken breasts or bone in pieces, then cover with water and simmer until chicken is almost done.
Remove the chicken, cover, let sit and cool. Cut it up to use in the recipe and use the cooking liquid for the broth.
Crockpot Beef Bone Broth
3 lbs beef shank bones
1 tsp kosher salt
water
Roast shanks for 30 minutes in 375 oven.
Place in crockpot and cover with water (I can fit 10 cups water in mine), add salt.
Cook on low for 24 hours.