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A quick word on terminology. Robuchon defines a stock vs broth in such a way that says a stock is basically a broth that has been reduced down. So this recipe is for broth; it follows the technique suggested by Magnus Nilsson, which is better suited to home cooks; cheaper, easier
1. Get animal bones. Try to get bits that are not used as meat cuts (backs, necks, feet, etc). Befriend a butcher. Save all your bones from cooking if you can. 2. Roast bones until dark brown. 3. Put in a pan and cover with cold water (just covered) 4. Put a lid on the pan
5. Simmer the stock for ~1.5-2 hours. Skimming off the foam/fat/scum every half hour or so. (Save the fat for cooking) 6. Strain, cool This will last 3 months frozen, at least.
Options: - add vegetables - add aromatic herbs (add in the last 5/10 mins, otherwise you lose the aromats) - reduce the stock for intensifying flavour, or for making sauce - you can add some salt, but it depends on how you use it. - use one stock as a base for another
Stock/broth should not be nine fucking quid for a bottle.
Stock can be affordable and easy enough to make for anyone to have.
Cc: @boroughbrothco
I should set up local stock co-ops to use up food waste and teach people basic cookery skills in the process.
Do you want to sponsor the project @boroughbrothco?
What does roasting the bones accomplish? Is it only for raw bones? (I make stock from roasted chicken carcasses, so they start cooked)
I was taught that the roasting serves two functions - one is extra flavour from the Maillard/caramelisation, the other is that cooking the bones prevents ‘impurities’ 
from ruining the taste. Some of this is basically folk wisdom, so I should probably look for actual research.
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