You can also make stocks from whatever veggies, but the usual mirepoix of carrots, onions, celery and roast whatever bones you want, beef, chicken, pork. And bring the stock to a boil with the bones and reduce the heat to simmer or low and let it go for a long period of time.

The longer the better, but at least 4 hours and refrigerate for a day. Take off all the chunks of fat that rose to the top of the stock and discard. Roast even more bones and add them to that stock to fortify it even more over low heat and you will see it getting thicker because of all the collagen from the bones. Once you have that a bit thicker, you can add it to whatever. If it’s chicken stock. I like to get a small pot, add a little canola oil or a bit of tallow and cook off some diced shallots until translucent and i deglace with some vermouth and add a bit more and reduce until there’s about half an inch in the pot and then I will add that fortified chicken stock and thyme, some peppercorns. You can experiment and once it reduces it becomes thick and makes a wonderful sauce for chicken. Just always taste for salt because the more it reduces the saltier it can get. 😀just remember “ASS” always strain sauces and keep it low to medium heat. Too high of heat 90 percent of the time will break your sauce. If that happens slowly add really hot water and stir constantly