Soup Stock/Broth from Meat

Although probably a common concoction, this is the way most of the boiled meals (beef or ham pot pie, vegetable soup, ham and green beans, chicken rice soup, etc.) started out:

• Chicken, ham, beef, Oxtail, pork, etc.
• Water to cover plus a bit more (considerably more if you're adding dough like noodles)
• 1 - 2 medium onions.  (whole for pot pie; diced for soups)  More/less to taste.
• 2 - 4 stalks celery (whole or diced as above)  More/less to taste.  Celery seed can be used but add sparingly and cook it long because it's strong.
• Carrot coins (chicken rice soup; hash)
• Flour thickening if you're making stew (what we called 'Roast Beef Hash.')  The thickness varies with taste, and you get some thickening anyway if you're using noodles or pot pie.
• Salt/Pepper to taste.
• Dash or 2 of liquid smoke if the ham is a bit weak.

Bring to a boil then simmer 1 1/2 hours or longer.  More longer is more better.  The objective is that only the meat has its own flavor.  I like when it's starting to fall off the bones.

If there's considerable fat, skim or chill and scrape then reheat and move forward. 

Whole onions and celery can be taken out when they're very limp.  They have no more to give.  If diced, they become part of the dish.