I recently spent several hours making beef and chicken stock. It's easy to do and cheap. If you have left over bones and stuff, all you need is water and time. Last night I had a chance to use my stock. I cooked some filet mignons and then deglazed the pan with my beef stock while the steaks were resting. I made sure to scrape the bottom of the pan to get all those juicy and flavorful bits stuck to the skillet.
I added onions, mushrooms and garlic to the stock. I put in a little corn starch to act as a thickener. Then I let the sauce reduce by half then spooned it over the steaks. Very yummy indeed. It was worth the time and effort of making stock at home. I don't think I will ever buy broth again.
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