/ck/ - Food & Cooking

Any tips on making stock?
I tried it for the first time today, bought some rotisserie chicken yesterday and saved the bones in the fridge until I finished most of it. I also added some bones from beef ribs I made awhile ago.

Although it smelled rich, I didn't taste much flavor. It was rather simple, like a tea made from bones if that makes sense. Added a teaspoon of pepper, a bay-leaf, a full onion chopped in half, and some carrots along with all the leftover bones I stored recently. I rinsed the bones before putting them in the pot.

So from what I read I'm supposed to use it as a base for whatever I cook and it will enhance the flavor a lot?
I'm planning on making pot roast next week and plan on using the stock. From people with experience, how would you compare the flavor from using stock and broth on meat