Chicken or Meat Stock

INGREDIENTS

• 4 lbs bones
• 1 onion unpeeled, roughly cut
• 2-3 carrots, cut into 2-3” pieces
• 3-4 stalks of celery cut in 2-3” pieces

PREPARATION

1. Place bones in a large ovenproof stockpot. Cook at 200°F for 6-12 hrs.
2. Remove from oven, add remaining ingredients and cover with water plus two inches, bring to a boil on stove top.
3. Lower heat to a simmer and cook for about 2 hrs.
4. Strain the solids in a colander or through cheesecloth, rinse solids with a small amount of water and add to stock.
5. Freeze until needed.