Place in stock pot or large saucepan…

  • 1 medium onion, quartered
  • 1 large garlic clove, quartered
  • 1 rib celery
  • any vegetable trimmings from other recipes
  • Note 1: if you want a specific flavor, such as chicken, toss in bones from other recipes
  • Note 2: for a deeper flavor, you can roast meat bones and vegatables at 350 degrees until brown to your liking.

Using COLD water, cover all the stock ingredients.

Bring to a boil over high heat, then reduce to a simmer for a least 4-hours, preferably 8, replenishing the water as needed to keep about 1-quart liquid in the pan. The pot may be uncovered or lid set askew.

Strain, cool and refridgerat until read to use.