• 1 lb. meat bones
• 1 bunch of celery cut into large piece
• 1 large onion quartered
• 1 large carrot cut into large piece
• 1 bunch of parsley

Put all the ingredients in the stock pot.  Fill the pot with cold water until two-third of the pot.

Put the stock pot uncovered on medium to high-medium heat until the foam start forming on the surface.  Reduce the heat to low.  Don't let it boil.

Skim the foam frequently but don't stir the stock to prevent mixing the fat into the stock and making it cloudy.

Simmer the stock in low heat for several hours (at least 5-6 hours).  The longer the stock is simmering, the more flavor from the bones is released to the stock.

When the stock is done, put the pot over the counter uncovered to cool down.

To store, put the stock in a plastic or glass container.  Homemade stock can be kept in the refrigerator for a few days.

Making Stock with Stock Pot

To freeze, put the stock in a container (recommended using plastic container) but only fill about 3/4 to the top.  To divide the stock into small portions, freeze the stock in the ice cube trays.  These small cubes are convenient for tossing into sauce or for adding moisture to any cooking dish.