Basic Meat Stock

• 5 pounds meaty bones
• 1 carrot
• 1 onion, halved
• 1 celery stalk or leek, trimmed
• 1 head of garlic, unpeeled, sliced in half crosswise
• 2 dried bay leaves or a few slices of fresh ginger, optional
• 5 black peppercorns
• Kosher salt

1. Put the bones in a stockpot, add about 6 quarts cold water to cover by an inch, and place over high heat.
2. Bring to a bare simmer and then reduce the heat to low, so that the water is just gently bubbling.
3. Simmer for 5 minutes and then skim it for the next 10 to 15 minutes or until perfectly clear.
4. Add the remaining ingredients, season with a little salt, and cook for 2 hours or longer, until very flavorful.
5. Cool, strain, and season again before refrigerating for up to several days or freezing for up to 2 months.
6. Turkey Stock: Substitute a cooked turkey carcass for the bones.
7. Dark Poultry Stock or Dark Pork Stock: Roast poultry or pork bones (or a combination) on a baking sheet in a 450F oven for 30 to 45 minutes until they are a uniform deep golden brown.
8. Deglaze the sheet pan with water, and place the bones and liquid in a stockpot.
9. Add water to cover by an inch, and follow the basic recipe.

bones, carrot, onion, celery, garlic, bay leaves, black peppercorns, kosher salt

Taken from www.epicurious.com/recipes/food/views/basic-meat-stock-377664 (may not work)