Toss the bones straight into a big stock pot — no need to thaw them first.

Fill the pot with enough water to fully cover the bones.

Turn the stove to medium heat and bring the water to a gentle boil.

As the water heats, grey foam (called scum) will rise to the surface. Skim it off using a fine mesh skimmer to help your stock stay clear and golden.

Add your aromatics: toss in unpeeled onions and garlic — no need to peel or chop!

Stir everything together, then lower the heat to medium-low. Cover the pot and let it simmer for 3–6 hours.

When the stock is done, strain it through a large colander to remove the bigger pieces (like bones and garlic).

Strain it again using a fine mesh strainer to catch any smaller bits.

Transfer the strained stock to the fridge for a few hours (or overnight if you’ve got the time).

Once it’s fully chilled, scrape the hardened fat layer off the top.

Underneath that layer, you’ll find thick, gelatinous stock — full of collagen and nutrients! Don’t worry, it will thin out beautifully when heated in soups or stews.