You may also like
Categories:Viewed: 14 - Published at: 2 years ago
Ingredients
- About 2 quarts cold water
- Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery
- Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) youre cooking, or:
- 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.
- 1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones
- 1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones
Method
- If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned.
- Then use them to make your basic stock.
- (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.)
- Always start with cold waterenough to cover the other stock ingredients.
- Place all ingredients in a stock pot or a large saucepan.
- Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan.
- The pot may be uncovered or set a lid on it askew.
- Strain, cool and refrigerate until ready to use.
