Basic soup stock
1 kilo bones (chicken, lamb, beef)
2 carrots, peeled and chopped
2 medium onion, peeled and chopped
2 celery stalks, with tops, chopped
2 garlic cloves
2 bay leaves
1 tsp whole black pepper corns
2 tblsp chopped parsley
1 dl vinegar (helps draw the minerals out of the bones)
Optional: 1 tomato and 1 or more fresh chilies
Optional: Roast the bones and vegetables in the oven at high heat for 20-30 minutes.
Put all ingredients in the pot, add as much water as the pot will hold without boiling over, and bring to a simmer (must not boil).
Simmer half covered for at least six hours, preferably longer – up to 24 hours.
If you like garlic, throw in some more at regular intervals.
For extra flavour, add some fresh rosemary and thyme for the last hour or two.
Strain. Remove the fat that collects on the surface. Use for soup immediately or reduce further and freeze for later use for soups and sauces.