Jayne Makes Stock/The Basics

I keep a pot of stock going almost constantly, mainly because I make a pot of soup every weekend. It can also serve as the base for any number of sauces.

Sauté half an onion, two stalks of celery, and one large or two small cut up carrots with two cloves of garlic in three tablespoons of olive oil until the onions are translucent. Season with salt, pepper, oregano, thyme, and winter savory. At this point you can decide whether to continue adding vegetables, (I often add leftovers from meals throughout the week) and/or chicken, or beef if you want a meat base. I you are adding raw meat, sauté until  golden  brown.

Add three quarts of water.  Bring to a simmer for one hour.  Cool to room temperature. Refrigerate.  Each time you add something to the stock, bring it to a boil and simmer for 15 minutes before you cool it down again and refrigerate.

When you are ready to use the stock, bring it to a slow simmer, strain and use.