Roast the bones before making the stock for a dark rich flavour. For a lighter flavour you can skip the roasting. I like roasted better. Don’t go too heavy on any other ingredients. Personally I use one onion per big pot of stock. Flavours intensify when reducing so things can get unbalanced pretty easily. I make a batch of it and freeze it in ice cube trays. If you have a vac pac food saver you can use that to store it – otherwise ziplock backs work. I put 4-5 cubes in each vac pac. This recipe makes about 30 cubes or about 1 quart.
