- Important:
Never all the liquid to boil or the stock will get cloudy. - Don't cover the kettle airtight or the stock will sour
3 quarts of meat and bones chopped into 2 - 3 inch pieces. Combine any or all of these - raw or cooked, veal, beef, meat pieces, and or poultry carcasses, scraps and giblets.
2 teaspoons salt
2 medium scraped carrots
2 medium celery stalks
1 bouquet garni (tie in washed cheesecloth)
1/4 teaspoon thyme
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves and
2 whole cloves
2 cleaned medium leeks
Place the meat and bones in an 8 - 10 quart stock pot. Add cold water to cover them by 2". Set over medium heat. As the liquid starts to simmer, start removing the scum as it forms. Continue to skim for about 5 minutes then the production will stop.
Add the rest of the vegetables and the bouquet garni and add more water if the ingredients are not covered by at least one inch. When the stock starts to simmer, skim as needed. Partially cover leaving at least at 1" space to allow steam to escape. The stock should just barely simmer for about 4 - 5 hours. Skim off fat an scum as it accumulates. Add boiling water as needed should the liquid reduce below the level of the ingredients.
Degrease - Sit the stock uncovered in the refrigerator until the fat hardens then scrape it off.
Taste - Adjust seasoning as needed.
Store refrigerated for 3 days or to prolong, resimmer every 2 days.
Store frozen for one month.
Posted: 6/6/2009 10:40:54 PM