Basic Broths (Stocks)

1. 1

   Combine the water, onions, garlic, celery, and chicken bones or beef bones or fish carcasses and/or shells in a large stockpot.

2. 2

   Bring to a boil, then lower the heat to maintain a bare simmer.

3. 3

   Cook up to 4 hours (but only about 1 hour for fast-cooking fish stock).

4. 4

   Strain and refrigerate.

5. 5

   For chicken or beef broth, skim congealed fat from the surface before using.

No additional tips available.