Soups: I don't know about beef stock, but here's a good, easy chicken stock by Recipe Cottage

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	I don't know about beef stock, but here's a good, easy chicken stock

		recipe. (As a warning, different people like different kinds of stock. Some chicken stock is nothing other than water in which a chicken was boiled. Mine is a very rich stock, which uses a lot of other flavoring ingredients other than just chicken.) 1> Get a cheap chicken. The fattier this chicken is, the better the stock is going to taste. 2> Put it into a pot, and get it completely covered with water. 3> Throw into the pot: - 1 onion, chopped in half - a clove or two of crushed (but not chopped) garlic - a stalk or two of celery cut into 3 inch lengths - a carrot or two, cut as the celery - 5-10 whole black peppercorns - a turnip, cut into large cubes. (Daikon radish works very well instead of turnip.) 4> Add more water, if it looks like it needs it. 5> Put it on medium heat, and let it boil for 1 hour or so. 6> Pour through a colander to remove all of the solids. 7> Put it back on the heat, and get it to a low boil. Leave it there until it reduces by roughly 1/2. Now you've got chicken stock. The easiest way to store it is to pour it into ice cube trays, and put the finished cubes into freezer bags. Defrost a couple of cubes whenever you need stock.