Instructions: Soup bones are getting rare (we did find a small bag in a supermarket freezer section recently). But you can use the bones from leftover beef or pork roast, meaty steak bones or a ham bone (beware of country ham bones, though, which are very salty). For a rich stock, use veal bones or oxtails.

Spread the bones in a roasting pan and place in a 350-degree oven. Roast 30 to 45 minutes, turning occasionally, until browned. Place in a stockpot with water, chopped onion, celery and carrot, peppercorns and salt. Bring to a boil, skim the foam, reduce heat to a simmer and cook 2 to 3 hours. Strain, chill to remove the fat and refrigerate up to two days or freeze.

Use to make sauces, gravies or soups.

Chicken Stock:
This the easiest and most basic way to make chicken stock. Save chicken wing tips and backs in the freezer until you have several pounds, or use the carcass from a roasted chicken or turkey. If you buy a chicken specifically for stock, look for a stewing hen, which is an older chicken that has developed more flavor. Although these are getting harder to find, supermarkets sometimes have them in the freezer department.

Combine the bones with water, chopped onions, carrots and celery (adding the onion skins will make your stock a deeper color), peppercorns, bay leaves and salt. Bring to a boil, skim off the gray foam, lower heat to a simmer (just an occasional bubble breaks the surface) and cook until the chicken falls apart.

Strain, chill to remove the fat and refrigerate up to two days or freeze. If youre making chicken soup, remove the breast meat after 45 minutes, chop it and chill until the stock is finished (otherwise, all the flavor will cook out).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.