Basic Broths (Stocks)

• 3 quarts water
• 3 yellow onions, quartered
• 3 cloves garlic, mashed (optional)
• 3 stalks celery, chopped
• About 6 pounds chicken neck, back, leg, or wing bones with meat scraps, browned, or about 6 pounds beef with lean meat scraps, browned, or 3 to 4 pounds fish carcasses (without heads) and/or shrimp or crab shells

1. Combine the water, onions, garlic, celery, and chicken bones or beef bones or fish carcasses and/or shells in a large stockpot.
2. Bring to a boil, then lower the heat to maintain a bare simmer.
3. Cook up to 4 hours (but only about 1 hour for fast-cooking fish stock).
4. Strain and refrigerate.
5. For chicken or beef broth, skim congealed fat from the surface before using.

water, yellow onions, garlic, stalks celery, chicken neck

Taken from www.epicurious.com/recipes/food/views/basic-broths-stocks-391430 (may not work)