How to make homemade compost?

http://www.geniuskitchen.com/recipe/homemade-stock-214220

Use soup bones that you can buy in the grocery store.

not sure what flavor? Beef: Soup bones (ask butcher) and roast them in oven for an hour, in the mean time cut up celery, onions (leave skins on) carrots and boil in about 6 qts of water, skimming as they cook. When bones are done, add to pot with veggies, bring to another boil, then turn down and simmer, 2-3 hours. Be sure to get all the bits of drippings off the sheet you roasted your mean in. When cooled, run thru a strainer. You can ditch the veggies as they have done all the work they possible can. Season after cooled, but not too much salt. Depending on what you make with it, you can adjust the amt then. How this helps. Chicken: Similar, but remove skin after roasting.

Boil

Stock or broth - there is a difference.

https://altonbrown.com/the-difference-between-stocks-and-broths/

Here are some great links for both chicken and beef and vegetable broth. There are tons of recipes out there, just read through them to see if they sound appealing to you. Happy cooking!

https://www.kitchenstewardship.com/perfect-homemade-chicken-stock/

https://www.thekitchn.com/how-to-make-homemade-chicken-stock-cooking-lessons-from-the-kitchn-107885

http://www.theprairiehomestead.com/2011/02/homemade-beef-stock.html

http://allrecipes.com/recipe/12984/basic-beef-stock/

https://jenniferskitchen.com/2014/02/how-to-make-homemade-vegetable-stock-or-broth.html

http://www.inspiredtaste.net/34272/homemade-vegetable-broth-recipe/

The best way to make homemade stock is to simmer the meat of your choice...typically chicken...along with veggies like onions, carrots, and whatever spices you like. Simmer the mixture with water over low heat for sufficient time for the liquid to become fragrant and flavorful. Strain the meat and veggies out of the liquid and then it can be used for soups, recipes, etc.

I take the bones of a de-boned chicken or rabbit (or cooked, like the thanksgiving turkey!) and put the bones into a good sized pot. I add a goodly amount of water, then put a lid on the pot and simmer the bones for a few hours. The longer you simmer it, the more "jelled" the stock will get. This is basically pulling out all the goodness from the bones, and the extra bits of meat you couldn't get. You may add a few carrots or celery or onions to the broth as is simmers, that will just add flavor. (I don't know the difference between stock vs. broth, I just like the thicker stuff ;) ) Then once the broth is cooled, you can drain the liquid from the bones, collect the bits of meat and food stuffs, if you like, and then either can the broth, if you're a canning person, or pour into zip-loc bags, seal and freeze. Yum!