/ck/ - Food & Cooking

Tell me anons, how do you like to make your stocks?
Which cuts/bones do you prefer to use for each kind of stock? Which aromatics do you like to add? What ratio of animal:liquid do you find most effective?

for me it's:
Beef Stock: 1kg oxtail, 1/4 star anise, 250g mirepoix, bay leaves
Chicken Stock: 500g chicken carcasses, 15 juniper berries, 250g mirepoix, bay leaves
Lamb Stock: 1kg lamb neck chops, a few cloves, 250g mirepoix, bay leaves
Veal Stock: 700g veal shanks, 250g mirepoix, bay leaves
to make a litre of each finished stock