It is best to begin this project either in the morning or in the evening, so that the stock has either all day or all night to cook and cool down before portioning and storing.

If you are using raw bones (rather than a leftover carcass), you have the option of first roasting them, which adds a rich, deep flavor to your stock. When I do this, I add the bones to my largest Dutch oven, throw it in the oven at 400ºF or 200ºC, and roast the bones for about 45 minutes. Then, I make the stock directly in that pot, adding the water and the vegetables to the roasted bones and bringing the pot to a gentle simmer on the stovetop.

If you do not wish to roast the bones, simply add the bones and vegetable scraps or vegetables to a large stockpot, and cover with cold water. Bring to a boil over high heat (watching carefully – you do not want the stockpot to stay at a boil).

As soon as the water begins to boil, turn the heat down so that the liquid is just barely simmering and watch for a few minutes, adjusting as needed, to ensure that the stock remains at a gentle simmer while uncovered.

After 6-8 hours, your stock will be a beautiful, dark brown color. Strain, and discard the bones and vegetables. Season with kosher salt to taste.

To cool the stock down, decant it into an unused pot, and set it in your sink. Fill your sink about halfway with ice water. You can refrigerate it directly; I like to store stock in quart-size freezer bags (there are several gadgets out there to hold the bags open for you while you fill them). I store them in the freezer in stacks, lying flat with a piece of parchment between them to prevent sticking. I make this stock 2-3 times a year, and always have some on hand.