I recommend searing any raw meat you are using. Just heat up your stockpot add a touch of olive oil, or red wine and cook the meat until golden brown on each side.
You can also choose to caramelize your veggies for extra flavor, start with the onion and carrots, then add mushrooms, tomatoes and celery because these don’t caramelize as well.
Add bones and meat equaling around 6 pounds , 4 carrots, 2 onions, 4 or 5 stalks celery or the equivalent in scraps. Add a fair amount of garlic, about 2 large fresh chopped tomatoes, a small can of tomatoes or half a small can of tomato paste.
Season lightly with salt especially if you are reducing your stock. Add a tablespoon of so of black peppercorns, 3 or 4 bay leaves, a large handful of chopped parsley and other herbs as desired. Try oregano, basil, thyme and rosemary. Give a generous splash of vinegar to help extract the nutrients from the bones.
Up to a half bottle of good quality red wine is optional. Cover the bones, meat and vegetables with cold water and bring up to a simmer.
Skim any scum and extra fat that rise to the surface. This helps keep your broth from becoming cloudy or bitter.
Let simmer for at least 4 hours. Give it as long as you can, all day is best. Taste for flavor and adjust the seasoning. When done strain out solid ingredients, let cool in a sink of ice water or in the fridge. Remove the majority of the layer of fat that appears at the top when cooled.
Use fresh or measure into freezer bags and ice cube trays and freeze for later.
For Ham and Pork consider making a sweeter broth by added sweet potato or squash skins.
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