This recipe is intended to use whatever bones you have on hand—we recommend saving bones in a bag in the freezer until you have enough. Bones from pork chops, roast chicken, steaks, or even lamb chops are all good additions. The formula below will result in a well-flavored all-purpose stock for everyday cooking. You may roast the bones and vegetables if you like, following the guidelines in Brown Poultry Stock. If using more than 4 pounds of bones, double the vegetables called for below. For an open-ended approach that uses kitchen scraps, see Keeping a Stock Bag.

Combine in a stockpot:

Add:

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Alternatively, cook for up to 2 hours in a pressure cooker. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.