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Meat Stock

New.Wife's picture
I made the Meat Stock last weekend when I had some guests at home: believe me, it was dead simple and was a great hit too. In fact, the texture and flavor of the Meat Stock is simply delightful! Try it for yourself!
Ingredients
  Beef soup bones 2 Pound
  Chicken bones 2 Pound (Giblets And Backs)
  Beef 3 Pound (Stew Meat, Short Ribs Or Chuck)
  Fryer chicken 3 Pound, cut in half lengthwise (1 Fryer)
  Celery stalk with leaves 3
  Carrots 3 , unpeeled, scrubbed
  Leeks 3 , cleaned and split, reserve green tops
  Onion 1 Large, unpeeled, root end removed
  Parsnips/Turnips 2
  Parsley sprigs 6
  Garlic 5 Clove (25 gm), unpeeled, lightly crushed
  Dill sprigs/2 teaspoons dried dill 3 (Fresh)
  Thyme 1 Teaspoon
  Bay leaves 2
  Whole cloves 6
  Whole allspice 1 Teaspoon
  Ginger piece/1 teaspoon ground ginger 3 1⁄8 Inch (Fresh)
  Peppercorns 1 Teaspoon
  Salt 2 Teaspoon
Directions

Arrange beef and chicken bones in bottom of 12 to 16 quart stockpot.
Add beef, celery, carrots, leeks (white part only), onion, parsnips or turnips, pars ley, garlic and seasonings.
Add enough cold water to cover 3/4 of contents.
Slowly bring to a simmer and cook uncovered 1 hour.
Add chicken halves and cover soup with green leek tops to keep flavors from evaporating.
Simmer 1 hour longer or until soup has a rich flavor.
Let vegetables and meat cool in broth.
When cool, remove meat and bones.
Reserve meat.
With a wooden spoon press vegetables through strainer, returning juices to soup.
Strain broth into 6 quart bowl or pan.
Return meat to broth.
Refrigerate overnight.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
15

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