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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 1 |
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Beef stock to use in all of your soup recipes. No boullion cubes EVER! Ingredients:
1 unpeeled yellow onion |
3 pounds of chicken pieces (dark meat, including neck) |
1 lb beef shin (shank), with bone |
8 oz veal stewing meat, cut into large cubes |
1 large carrot, peeled |
1 stalk celery |
1 halved tomato |
16 c water |
Directions:
1. Preheat a broiler and broil the whole onion until lightly browned.
2. Put onion and all other ingredients in a stockpot, add water
3. Bring to a boil over medium heat, skimming off scum that rises to the surface.
4. Reduce heat to low and continue to simmer, partly covered, for 3 hours.
5. Remove from heat, strain into a clean pot.
6. Cool quickly by putting the pot into an ice bath.
7. Refrigerate, and remove fat before using.
8. Makes 12 cups.
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