- 1 hunk of leftover, cooked, bone-in meat (chicken, beef, duck…whatever)
- handful each of roughly chopped carrots, celery and onion
- flavorings like: fresh garlic, fresh thyme (left on the stalk), peppercorns, salt
Fill a large soup pot with about 4 quarts of water. Dump in the meat, chopped up vegetables and flavorings.
Let the pot simmer for about 4 hours, until you have about 2-3 quarts of liquid meat gold, I mean stock.
Skim off the fat with a spoon. You don’t need to be too anal about this, a few baby blobs here and there isn’t going to hurt anything.
Use immediately or store in the freezer. If you’re going to put the stock in the freezer, be sure to leave enough room at the top of your freezing container to allow for the expansion of the liquid…don’t fill it to the brim or you’ll be sorry.
Place a fine mesh strainer over the top of a large bowl (the bowl needs to be big enough to fit the liquid). Pour the stock through the strainer. Discard the meat and sad looking vegetables. Place the bowl in the fridge overnight, or long enough for the fat to come to the surface and harden.