Ingredients

• 1.5 lbs of chicken meat with bones (I used left over rotisserie chicken bones, but bone in thighs, a raw chicken carcass, bone in wings, etc. are suitable substitutes.)
• 2.2 lbs of bone in beef ribs (or beef bones with marrow)
• Note: You can use as much meat as you want, but no more than 5lbs. of meat.
• 4 stalks of celery
• 4 carrots
• 1 fennel bulb (I added a few fronds to the stock too, but you don't have to.)
• 2 yellow onions
• 1 bulb of garlic
• 8 oz. portobello mushrooms (any mushrooms should be fine)
• 4 bay leaves
• 1.5 Tbsp of whole peppercorns (ground pepper should be fine as a substitute)
• 1 Tbsp of whole cloves
• 2 Tbsp tomato paste
• 1 bunch of thyme
• Enough water to cover everything in the pot

1. In this recipe I'm using an 8 qt. pot. Clean your celery, onions, carrots, mushrooms, and fennel. Keep the skin on the onions and garlic. It'll give the stock a darker color, and there are more nutrients in the skin.
2. Cut the onions, garlic bulb, carrots, fennel, and celery in half and add them into the pot. You shouldn't have to cut the mushrooms, so throw them in too. You don't want to cut everything too small or they'll break down too quickly, adding more impurities in the stock.
3. Now add the thyme, peppercorns, cloves, tomato paste, and bay leaves.
4. Throw your meat in, and fill the pot with enough water to cover everything.
5. Bring the pot to a boil and let simmer for 4 hours. You can definitely simmer it for more than 4 hours, but taste it along the way every 30 minutes to 1 hour. If the stock begins to taste the same then it's finished, but you may get stronger flavors than I did.