• In order to get rid of some fat (and perhaps save it for other uses), the first step is to roast the bone or bird in the oven. This not only melts a lot of fat into the pan, but adds browned favor to the bones or bird. I’ll sprinkle them with salt and garlic powder and bake at 350 degrees (300 for the bird), turning when necessary until the pieces (or the chicken or duck skin) develop a nice dry brown all around.

• When fat has melted off and everything is brown, allow to cool. Then transfer the bones to your cooking pot. (In the case of bird-bone stock, cook until soft, and after it cools fish the bones out of the meat and skin and proceed with the extracted bones, reserving the meat for later.) Or do the same with a rotisserie chicken, and proceed.

• What happens next can be done on a stovetop over the course of several hours at low to medium heat. I prefer to use the Instant Pot, a multifunction electric cooker thing that has all kinds of functions, but I’ve only used it as a pressure cooker. And that alone has made the unit well worth the price. I pressure cook my bones for 60 minutes of high pressure, and let the unit cool down until the pressure is gone and the lid will open. Alternatively, simmer the bones on the stovetop for about six hours.

• For a pho-style broth, along with the bones add a pod of star anise, a three-inch piece of cinnamon, two cloves and three cardamom pods for a two-gallon batch, along with some fried ginger coins, a pan-blackened quartered onion and an apple.

• Strain the bones (and spices), and let the stock cool slowly to room temperature, then put it in the fridge. After it cools completely, the solid fat can easily be removed.

• When making a soup of chicken, duck or beef bones, I will leave an amount of fat that I think will taste good with what I’ll be serving. When in doubt, take it out; you can always add the fat back later when the soup is cooking. If I’m making stock to freeze, I’ll skim all the fat out.

• To make a general stock or broth, add aromatic veggies like carrots, celery and onion, and cook at a gentle simmer for an hour or two.

• You can dress it up at serving time.

Start with salt or soy sauce. If it needs fat, and you don’t have any skimmed fat reserved from earlier, use a good olive oil. Sauces, like hoisin or hot, can be added, along with cilantro, parsley, sliced peppers, raw onions and lemongrass, grated ginger and garlic, and a dusting of black pepper.