Stock Master Recipe
Equipment
- Large heavy bottom pot or pots (16-20 qt or more)
- Colander
- Fine strainer
- Cheesecloth
- Roasting pans (if roasting)
Ingredients
- As many bones as will fit into a large heavy bottomed pot (perhaps 10 lbs for a 20 qt pot) – scraps of meat attached
- Tomato paste if roasting
- Flour if roasting
- Vegetables totaling 1/3 the volume of the bones: 50% white onion 25% carrots, 25% celery – peeled and washed
- 3 sprigs thyme 12 peppercorns, 2 bay leaves
- Half a head of garlic no need to peel
Instructions
- Preheat oven to 350f.
- Wash and dry the raw bones. Place the bones on a roasting pan and toss them with a few spoonfuls of tomato paste and flour. Chop vegetables into rough chunks and place on separate pan.
- Roast both pans until everything is browned – watch out for black spots, avoid by turning the bones and vegetables.
- Dump bones and vegetables into a large pot and fill with cold water. Add the thyme, peppercorns and bay leaves.
- Simmer gently until reduced to desired concentration, perhaps 7 hours for beef or veal, 5 hours for chicken. Stir gently during cooking and skim off any scum or oil that appears.
- Lift out the bones and vegetables, pour through colander (to remove large solids) into another container, then pour through a fine strainer, and finally cheesecloth as many times as possible to remove all solid particles from the stock.