A good stock added to a dish can make the difference between a good meal and great meal. Stock can be prepared using chicken, beef or vegetables and can be made in extremely large quantities and then frozen for future use. Stock pots can be very large and so when purchasing a large pot, consider getting one with a spigot on the bottom for easy draining. Stock is made from bones and whole vegetable and water. There is virtually no prep need to make stock. In fact, when creating a great stock, the opportunity exists to use leftover parts of meats or poultry that may normally be discarded. There is still plenty of meat and flavor on bones that you may consider throwing away. Toss them in a stock pot; add a few vegetables and you’ve got a great stock cooking. Let the mixture of veggies and meat simmer on the stove for at least two hours to let all of the flavors transfer into the water. Once done, let the stock cool on the stove until warm and then strain out all of the solid ingredients and discard them. This can be exceptionally difficult with large stock pots, so it is easier to purchase large pots with faucets on the bottom so the liquid can be drained out easily into containers.