Beef or chicken stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Meaty beef bones or chicken |
| Bones | ||
| ¼ | cup | Margarine (beef stock only) |
| 10 | cups | Cold water |
| 2 | Coarsely chopped celery | |
| Stalks | ||
| 2 | Coarsely chopped carrots | |
| 1 | Coarsely chopped onion | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pinch | Rubbed thyme |
| 1 | pinch | Dried oregano leaves |
| 1 | pinch | Rubbed sage |
Directions
In heavy Dutch oven, brown beef bones slowly in margarine over low heat, 30 minutes, stirring occasionally. Add water & remaining ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off grease or scum that rises to top. Remove meat, bones & vegetables.
Strain. Chill stock & remove fat from surface. Let stand 24 hours.
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