|Meaty beef bones/Chicken necks, wings, and backs - 2 1/2 pounds||4 Pound|
|Chicken backs necks and wings/Meaty ham bones - 2 pounds||2 1⁄2 Pound|
|Onions||3 Medium, quartered|
|Celery leaves||1⁄2 Cup (8 tbs)|
|Whole black peppercorns||4|
|Garlic||2 Clove (10 gm), halved|
|Dried basil||1 Tablespoon, crushed|
|Dried thyme||2 Teaspoon, crushed|
|Cold water||10 Cup (160 tbs)|
|Potato||1 1⁄2 Cup (24 tbs)|
|Carrot peels||1 1⁄2 Cup (24 tbs)|
|Turnip greens/Turnip peelings||1 1⁄2 Cup (24 tbs)|
|Parsnips/Parsnip peelings||1 1⁄2 Cup (24 tbs)|
|Cabbage leaves||5 (Outer Leaves)|
|Green onion tops||3⁄4 Cup (12 tbs), sliced|
|Leek tops||3⁄4 Cup (12 tbs), sliced|
1. In a stockpot place the beef bones, chicken pieces, or ham bones along with bay leaves, garlic, quartered onions, whole peppercorns, celery leaves, parsley, salt, and basil or thyme.
2. Add the cold water and 2 or 3 of the vegetable peelings, leaves, or tops; bring the mixture to boil.
3. Reduce heat; cover and simmer over low heat for about 3 hours.
4. Remove the meat bones from the broth with a slotted spoon and set aside.
5. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings and vegetables.
6. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.
7. When bones are cool enough to handle, remove meat from bones; reserve meat for another use, if desired; discard the bones.
8. Store the stock and any leftover meat in separate covered containers in the refrigerator or freezer.
9. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.