Made chicken and beef stock this weekend for the freezer. It's waaaayyy better than any bought stuff and tastier and less salty.
Today was beef.
Roasted beef soup bones for an hour, then covered in about (all measurements by eye sorry ha) 4L water with 1 onion, 2 carrot, root of half a celery, 8-10 parsley stalks, 1 bay leaf, 1 Tbs peppercorns and 1tsp mustard seeds. Bring to a gentle simmer and keep going for 4-5 hours. If you don't boil it hard you get a nice clear stock. If that doesn't worry you then boil the pi55 out of it for 3 hours. Freeze in 2 cup batches.
Chook is basically the same, and I got 2 chicken frames for $0.65 from the local Foodland (@watso). Roast them for 45 mins before, then it's on as above.
Every other batch I'll drop two star anise in for a slightly asian flavour, but it turns out so good every time.
It saves a wee bit of coin, and is streets ahead of any bought stock (although I do keep OXO cubes for emergencies)
