In a large stock pot, add the meat/bones, aromatics and herbs. Fill with cold water.

Place over high heat, cover, and bring to a boil. Reduce heat to medium and keep at a low boil for 2-8 hours (the longer, the more flavorful).

Remove cover and continue to keep at a low boil for 2 hours to slightly reduce. Turn off heat, and cool to room temperature.

Strain stock/broth into a large bowl through a fine mesh strainer. Discard the solids. Decant into storage containers (I use these quart size, restaurant quality food containers from Amazon).

Freezing broth in ice cube trays or muffin tins are also great options. Simply take the frozen cubes or "muffins" and store in a freezer bag. 4 ice cubes or 1 "muffin" equals 1/2 cup.

Store in the refrigerator for up to a week, or in the freezer for up to 6 months (deep freezer for up to 12 months). Thaw as needed!

Yield is based on amount of water used

Active Time 15 minutes

Total Time 4 - 10 hours

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Soups

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