Stock is easier than you think

I recently received a question from one of my readers that asked about making stock, and what was the difference between broth, and stock.  Well the main difference between broth and stock is that stock is made from the bones which is where all the flavor and body is.( no pun intended)  I am not a fan at all of bouillon, because if you look at the ingredient label one of the main ingredients is salt.  If you really want good flavor go to the meat department of your grocery store and they always have a spot by the meats where the butcher has wrapped up some beef bones and they are VERY inexpensive.

Method:

Roast bones in the oven for about 2 hours, then put in a pot, cover with water and put in celery, carrots, and onion and simmer on the stove for 4-6 hrs.  Just let it go and walk away, after time is up pour it through a strainer to separate the liquid from the bulk.  There you have it, not you'll know you did it right the next day, your stock should be jello and firm.
Enjoy, also for another twist let the stock cool then pour into ice cube trays and freeze, then put in freezer bags and pull a few cubes when you're making something that requires stock.  You just made a fantastic stock, that will be a natural, flavorful addition to your meals, for mere pennies.