Stock

Roast the bones (optional): If you'd like a richer flavor, roast the bones in the oven at around 200°C (400°F) for about 30 minutes to an hour, until well-browned.

Combine the ingredients: Place the bones, vegetables, herbs, and spices in a large pot. Add water to cover and the acid.

Simmer: Bring the mixture to a boil, then reduce to a low simmer. For stock, simmer for 3-4 hours. Skim off any foam or impurities that rise to the top.

Strain and store: Once the stock or broth has simmered enough, strain it through a fine-mesh sieve and discard the solids. Once cooled, it can be stored in the fridge for a few days or in the freezer for several months.

Remember, this is a very forgiving process. You can make adjustments based on what ingredients you have and what flavor profile you're aiming for. Some people even save vegetable scraps or bones from other meals in the freezer until they have enough to make a batch of stock or bone broth.