|A good stock pot|
No matter how you make your stock, the secret is in a long slow boiling to release the flavors of the bones or vegetables into the water. Vegetable stock can be made in a fraction of the time it takes to make meat stock, because it takes a long time for the goodness from the centre of the bones to be released into the water.
Wash and rinse all your outside leaves or even carrot peel, the parts of vegetables you would normally throw in the bin. Put a large lidded pot of freshly-drawn cold water on to boil, and add the vegetables, plus a fresh whole onion. Add about a teaspoon of salt, bring to boil, reduce heat and covet pot with lid and leave to simmer for about 1 hour.
Put the mixture through a sieve into another pot and throw away the vegetables.
Adjust seasoning as required.
Either use right away, or cool and refrigerate for a few days, or freeze for future use.
The remains on a roast chicken (bones and skin) or any other meat bones you have in the house - left over from a joint of lamb or beef, or ham, can be used.
Put the bones in a big lidded pot and fill with freshly drawn cold water to just cover the bones and no more. Put on to boil. When it boils, reduce heat to simmer with lid on for at least 3 hours.
You can add 1 teaspoon of salt and a little pepper, and perhaps throw in some old vegetables you have lying around that would have been going out to the bin or compost. It uses them up and adds a little extra flavor.
You can put in a mixture of bones for a really richly flavored stock, or stick to the one kind to follow a recipe.
If you have any Schwartz Season-All Spice in the house, add a teaspoon of that too, as it really brings out the flavors.
Allow to cool strain and either use straight away, refrigerate or freeze.