Stock-making

Ingredients

• bones of cooked or uncooked meat
• poultry and game remnants
• bacon rinds
• skin
• gristle
• water

Directions

1. Crack the bones into smaller pieces to release marrow and gelatin.

2. Place all bones and remnants into a stock pot.

3. Add enough water to cover the ingredients.

4. Bring to a boil, then reduce heat and simmer for several hours.

5. Strain the stock through a fine mesh to remove solids.