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Basic Stock

chef.gonzalo's picture
  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)
  Parsley sprigs 6
  Whole black peppercorns 4
  Bay leaves 3
  Garlic 2 Clove (10 gm), halved
  Salt 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Slow Cooked
Cook Time: 
200 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4494 Calories from Fat 1906

% Daily Value*

Total Fat 212 g326.4%

Saturated Fat 58.5 g292.7%

Trans Fat 0 g

Cholesterol 885.9 mg295.3%

Sodium 7403.4 mg308.5%

Total Carbohydrates 368 g122.5%

Dietary Fiber 114.4 g457.7%

Sugars 134.9 g

Protein 309 g617.6%

Vitamin A 785.7% Vitamin C 1883%

Calcium 207.5% Iron 227.3%

*Based on a 2000 Calorie diet

Basic Stock Recipe